Ina Garten Italian Sausage and Fennel Rigatoni Recipe

This rich, comforting Ina Garten Italian Sausage and Fennel Rigatoni is made with sweet Italian sausage, fresh fennel, and heavy cream, and ready in 55 minutes. The fennel softens perfectly into the creamy tomato sauce, clinging to every ridge of the pasta. I always look forward to serving this hearty bowl on a chilly evening.

Why This Classic Works

I used to think adding extra fennel seeds to fresh fennel was overkill until I tried this method. The double layer of anise flavor cuts right through the rich cream and savory pork. It balances the entire dish beautifully.

My biggest surprise was how the sauce thickens and coats the rigatoni so flawlessly. Boiling the pasta just until al dente ensures it finishes cooking right in the pan without turning mushy. You get the perfect bite every time.

Ina Garten Italian Sausage and Fennel Rigatoni Ingredients

• 3 tbsp olive oil
• 1 large fennel bulb, chopped
• 1 medium yellow onion, chopped
• 1 tsp fennel seeds, crushed
• 1 lb sweet Italian sausage, casings removed
• 1/2 cup dry white wine
• 28 oz crushed tomatoes
• 1/2 cup heavy cream
• 1 lb rigatoni pasta
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh parsley, chopped

How To Make Ina Garten Italian Sausage and Fennel Rigatoni

1. Sauté the vegetables: Heat olive oil in a large heavy-bottomed pot over medium heat. Add the chopped fennel and onion, cooking for 8 to 10 minutes until tender.
2. Brown the sausage: Stir in the crushed fennel seeds and crumble in the sweet Italian sausage. Cook for 8 to 10 minutes, breaking it apart until fully browned.
3. Deglaze and simmer: Pour in the white wine and scrape the bottom of the pot. Stir in the crushed tomatoes and heavy cream, then simmer gently for 20 minutes.
4. Boil the rigatoni: Meanwhile, cook the rigatoni in a large pot of salted boiling water until just al dente. Drain well, reserving a splash of pasta water.
5. Combine and serve: Fold the hot pasta into the creamy sausage sauce. Top with grated Parmesan cheese and fresh chopped parsley before serving.

Recipe Tips

• Toast the seeds: Crushing and briefly toasting the fennel seeds in the hot oil releases their essential oils for maximum flavor.
• Save pasta water: Keep a splash of starchy cooking water to help loosen the sauce if it reduces too much.
• Choose the right pasta: Stick to rigatoni or a similar tubular pasta with ridges so it can catch the thick meat sauce.

What To Serve With Rigatoni with Sausage and Fennel

A crisp, bitter green salad with a sharp lemon vinaigrette balances the heavy cream perfectly. I also recommend a warm loaf of crusty garlic bread to soak up the leftover tomato sauce.

How To Store

Keep leftover pasta in an airtight container in the fridge for up to 4 days. You can also freeze the sauce by itself for up to 3 months, thawing it overnight before reheating and tossing with fresh pasta.

FAQs

Can I use spicy Italian sausage?

Yes, swapping sweet sausage for spicy works wonderfully if you prefer a kick. Just omit any extra red pepper flakes if your sausage is very hot.

Can I substitute the heavy cream?

Half-and-half can work in a pinch, but the sauce will be thinner. Heavy cream prevents the acidic tomatoes from curdling the dairy.

Do I need to use wine?

If you avoid alcohol, simply deglaze the pan with chicken broth instead. It still provides a great depth of savory flavor.

Nutrition

• Calories: 680 kcal
• Total Fat: 38 g
• Saturated Fat: 16 g
• Cholesterol: 95 mg
• Sodium: 890 mg
• Total Carbohydrate: 58 g
• Protein: 24 g

Try More Recipes:

• Ina Garten Italian Shrimp Linguine Fra Diavolo Recipe
• Italian Garlic Butter Pasta Recipe
• Italian Pasta Puttanesca Recipe

Ina Garten Italian Sausage and Fennel Rigatoni

Recipe by PaulaCourse: DinnerCuisine: Italian

Servings

6

servings

Prep time

15

minutes

Cooking time

40

minutes

Total time

55

minutes

Hearty, creamy, and deeply savory Ina Garten Italian Sausage and Fennel Rigatoni uses sweet sausage, fresh fennel, and cream for a rich dinner. Ready in 55 minutes, this comforting classic brings a touch of cozy elegance to your own kitchen.

Ingredients

• 3 tbsp olive oil

• 1 large fennel bulb, chopped

• 1 medium yellow onion, chopped

• 1 tsp fennel seeds, crushed

• 1 lb sweet Italian sausage, casings removed

• 1/2 cup dry white wine

• 28 oz crushed tomatoes

• 1/2 cup heavy cream

• 1 lb rigatoni pasta

• 1/2 cup grated Parmesan cheese

• 1/4 cup fresh parsley, chopped

Directions

• 1. Sauté the vegetables: Heat olive oil in a large heavy-bottomed pot over medium heat. Add the chopped fennel and onion, cooking for 8 to 10 minutes until tender.
• 2. Brown the sausage: Stir in the crushed fennel seeds and crumble in the sweet Italian sausage. Cook for 8 to 10 minutes, breaking it apart until fully browned.
• 3. Deglaze and simmer: Pour in the white wine and scrape the bottom of the pot. Stir in the crushed tomatoes and heavy cream, then simmer gently for 20 minutes.
• 4. Boil the rigatoni: Meanwhile, cook the rigatoni in a large pot of salted boiling water until just al dente. Drain well, reserving a splash of pasta water.
• 5. Combine and serve: Fold the hot pasta into the creamy sausage sauce. Top with grated Parmesan cheese and fresh chopped parsley before serving.