Nourish: Sausage With Fennel Rigatoni
October 8, 2024
There’s nothing like a cozy pasta dish to welcome the fall season, and this Sausage with Fennel Rigatoni is the perfect comfort food to ease into cooler days. With the rich flavors of Italian sausage, the subtle sweetness of fennel, and the burst of cherry tomatoes, this dish brings a little touch of Italy right to your table.
Here at OWIU Goods, we believe that food is a way to slow down and savor life’s simple pleasures. This Sausage with Fennel Rigatoni brings together rich, seasonal flavors that are hearty, yet easy to prepare. Whether you're cooking for yourself or gathering with friends, it’s a dish that invites comfort and warmth into your home—perfect for those crisp fall nights.
This dish is a simple yet elegant way to elevate any meal at home, made with fresh ingredients. We hope you enjoy this comforting plate of pasta as much as we do, perfect for a cozy night in.
Ingredients
- 400 grams of rigatoni pasta
- 300 grams of Italian sausage (mild or spicy, as you prefer), casings removed
- 1 medium fennel bulb, thinly sliced
- 1 small onion, thinly sliced
- 2 garlic cloves, minced
- 1 pint cherry tomatoes, halved
- ½ cup dry white wine (optional)
- Salt and freshly ground black pepper, to taste
- ½ cup grated parmigiano reggiano (plus more for serving)
- Olive oil for cooking
- Fresh basil or parsley to garnish
- Knob of butter
Steps
- Bring a large pot of salted water to a boil. Add the rigatoni and cook according to about 2 minutes before package instructions so we can finish off the cooking in the sauce.
- Meanwhile, in a large pan over medium heat, drizzle a bit of olive oil. Add the sausage, casings removed, breaking it into small pieces with a wooden spatula. Cook until browned, about 5-7 minutes.
- Then add the sliced fennel and onion. Sauté until soft and caramelized. Add the garlic and tomatoes and cook for about another minute, constantly stirring.
- Now we add the white wine and allow it to cook off for for a few more minutes. (Skip this if you prefer to make this dish without wine, it will still be just as delicious!)
- The cherry tomatoes should begin to soften and release their juices after 3-4 minutes. The rigatoni should be al dente by this point, add them into the pan and 1/2 a cup of the pasta cooking water, the grated parmigiano and stir to emulsify into a sauce.
- The sauce should be silky and start coating the pasta. Add a knob of butter to help the sauce come together and more parmigiano if necessary. Season with salt and pepper to taste. Serve into bowls and garnish with fresh basil or parsley. Drizzle with a bit of extra virgin olive oil for an extra touch.
