Rigatoni with Sausage & Fennel

It seems a bit counter-intuitive for New Year's Resolutions, but I always like to start January 1 with a big hearty pot of pasta.  It's chilly out, you've sometimes had a bit too much to drink the night before, and nothing sounds better than a yummy bowl of pasta.  Plus, what better way to start a new year than with my favorite food??  Luckily, The Robinson's so sweetly gifted me with the newest Barefoot Contessa cookbook, Cooking for Jeffrey, for Christmas {they really spoil me} and Ms. Ina never fails when it comes to hearty and delicious.  I went with her Rigatoni with Sausage & Fennel and it seriously did not disappoint.  The first night it was so perfect, and then I put the leftovers in a baking dish and baked it topped with more Parmesan the second night which was even better for a quick meal to serve for guests.  Cheers to a 2017 full of delicious food!

Rigatoni with Sausage & Fennel

Ingredients
3 Tblsp olive oil
3 cups chopped fennel {1 large bulb}
1 1/2 cup chopped yellow onion
1 1/4 lb sweet Italian sausages, casings removed
2 cloves garlic, minced
1/2 tsp whole fennel seeds, crushed with mortar and pestle
1/2 tsp crushed red pepper flakes
salt & pepper
1 cup dry white wine
1 cup heavy cream
2/3 cup half and half
2 Tblsp tomato paste
1 lb rigatoni
1/2 cup chopped fresh parsley
1 cup grated Parmesan, divided

Instructions
1.  Heat oil in large Dutch oven over medium heat.  Add fennel and onion and saute about 7 minutes, stirring occasionally, until tender.  Add sausage and cook until nicely browned, crumbling with wooden spoon, about 8 minutes.  Add garlic, crushed fennel seeds, red pepper flakes, 2 tsp salt, and 1 tsp black pepper and cook 1 minute.
2.  Pour in wine, bring to a boil, then stir in heavy cream, half and half, and tomato paste.  Bring back to a boil, lower heat, and simmer 20 minutes until the sauce has thickened.
3. Meanwhile, bring a large pot of salted water to a boil.  Cook rigatoni according to directions on package.  Drain and add to sauce, stirring to coat the pasta.  Cook over low heat for 5 minutes to allow pasta to absorb sauce.
4.  Remove from heat, stir in parsley and 1/2 cup Parmesan.  Serve hot sprinkled with remaining Parmesan.

To make ahead, you can refrigerate for up to a day after combined.  Sprinkle with Parmesan and bake for 20 minutes at 375 degrees.

Serves 6

adapted from cooking for jeffrey

xoxo,
stephanie marie