Rigatoni with Sausage and Fennel | James Beard Foundation
"This is one of the heartiest and most satisfying dinners! I assemble it a day ahead, throw it in the oven to bake, and simply make a big green salad and buy some good crispy ciabatta."—JBF Award...
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Ingredients
- 3 tablespoons good olive oil
- 3 cups chopped fennel (1 large bulb)
- 1 1/2 cups chopped yellow onion
- 1 1/4 pounds sweet Italian sausages, casings removed
- 2 teaspoons minced garlic (2 cloves)
- 1/2 teaspoon whole fennel seeds, crushed with a mortar and pestle
- 1/2 teaspoon crushed red pepper flakes
- Kosher salt
- freshly ground black pepper
- 1 cup dry white wine
- 1 cup heavy cream
- 2/3 cup half-and-half
- 2 tablespoons tomato paste
- 1 pound rigatoni, such as De Cecco
- 1.2 cups chopped parsley leaves
- 1 cup freshly grated Italian Parmesan cheese, divided
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