Rigatoni with Sausage and Fennel

Hearty rigatoni pasta tossed in a rich tomato sauce with Italian sausage and fennel seeds, delivering deep savory notes without overpowering spice.

Cuisine: Italian

Category: Pasta

Prep: 15 minutes. Cook: 35 minutes.

Serves 4.

Ingredients

• 12 oz rigatoni pasta
• 1 lb, casings removed Italian sausage
• 1, finely diced fennel bulb
• 2 tbsp fennel seeds
• 1, finely chopped onion
• 3, minced garlic cloves
• 1 (28 oz) can crushed tomatoes
• 1/2 cup vegetable broth
• 2 tbsp olive oil
• 1/4 cup, chopped fresh basil

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.