Rigatoni with Sausage and Fennel

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Hearty rigatoni pasta tossed in a rich tomato sauce with Italian sausage and fennel seeds, delivering deep savory notes without overpowering spice. This italian-inspired pasta ready in about 50 minutes pairs rigatoni pasta, casings removed Italian sausage, finely diced fennel bulb for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Italian cuisine 650 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz rigatoni and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 lb Italian sausage and cook until browned, breaking into small pieces with a spoon, about 5 minutes.
  3. Step 3: Stir in 1 finely diced fennel bulb and 2 tbsp fennel seeds, cooking for 3 minutes until fennel softens.
  4. Step 4: Add 1 chopped onion and 3 minced garlic cloves, cooking for 2 minutes until fragrant.
  5. Step 5: Pour in 1 (28 oz) can crushed tomatoes and 1/2 cup vegetable broth, then season with salt and pepper. Simmer for 10 minutes.
  6. Step 6: Add drained rigatoni to skillet, tossing to coat with sauce. Stir in 2 tbsp reserved pasta water if needed to loosen, then cook for 2 minutes.
  7. Step 7: Stir in 1/4 cup chopped fresh basil and serve immediately.

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Frequently asked questions

How long does Rigatoni with Sausage and Fennel take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Rigatoni with Sausage and Fennel?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rigatoni pasta from drying out.

Can I substitute ingredients in Rigatoni with Sausage and Fennel?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Rigatoni with Sausage and Fennel for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Rigatoni with Sausage and Fennel?

Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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