Sausages / Hors d'oeuvres

Rigatoni with Sausage and Fennel

with Chicken Basque Sausage - Chicken Sausage with Espelette Pepper

​6 Servings


1 1/4 pounds Chicken Basque Sausage

​3 tbsp. Olive oil

3 cups chopped Fennel (1 large bulb)

1 1/2 cups chopped yellow Onion

2 tsp. minced Garlic (2 cloves)

1/2 tsp. Whole fennel seeds, crushed with a mortar and pestle

1/2 tsp. crushed red pepper flakes

Kosher salt and freshly ground black pepper

1 cup dry white Wine

1 cup heavy Cream

2/3 cup half-and-half

2 tbsp. Tomato paste

1 oz. Rigatoni

1.2 cup chopped Parsley leaves

1 cup freshly grated Italian Parmesan cheese, divided 


​Heat the olive oil in a large heavy pot or Dutch oven over medium heat. Add the fennel and onions and sauté for 7 minutes, stirring occasionally, until tender. Add the sausage and cook for 7 to 8 minutes, crumbling it with a fork, until nicely browned. Add the garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper and cook for 1 minute. Pour in the wine, bring to a boil, and add the heavy cream, half-and-half, and tomato paste.

Bring back to a boil, lower the heat, and simmer for 20 minutes, until the sauce has thickened.

Meanwhile, bring a large pot of water to a boil, add 2 tablespoons salt, and cook the rigatoni according to the directions on the package. Drain and add to the sauce, stirring to coat the pasta. Cook over low heat for 5 minutes to allow the pasta to absorb the sauce. Off the heat, stir in the parsley and 1⁄2 cup of the Parmesan. Serve hot in shallow bowls with the remaining 1⁄2 cup Parmesan on the side.

Recipe credits: Ina Garten

Photo credits: Quentin Bacon