Rigatoni with Sausage and Fennel
November 15, 2022
There is nothing more satisfying than rummaging through the fridge and finding all the ingredients for dinner. This Rigatoni with Sausage and Fennel is absolutely delicious. I know many people that do not like fennel. Fennel can be eaten raw in salads, where there is a strong anise flavor, but when it's cooked it becomes sweeter and mellower and nearly all that licorice flavor melts away.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 4 Servings
Ingredients
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 pound sweet Italian sausage, removed from casing
½ fennel bulb, cored and thinly sliced, plus fronds, for serving
2 medium carrots, peeled and coarsely chopped (about ¾ cup)
1½ cups low-sodium chicken broth
1 teaspoon grated lemon zest, plus 2 tablespoons fresh juice, plus lemon wedges, for serving
Directions
1Bring a large pot of generously salted water to a boil. Cook pasta until al dente. Reserve 1 cup pasta water; drain. Meanwhile, heat a large straight-sided skillet over medium-high heat. Add 1 tablespoon oil and sausage; cook, breaking into pieces, until browned, about 5 minutes. Transfer to a plate. Drain all but 1 tablespoon fat; reduce heat to medium. Add remaining 1 tablespoon oil, fennel, and carrots. Season with salt and pepper.
2Cook, stirring occasionally, until tender, about 10 minutes. Add broth; bring to a simmer. Add pasta, pasta water, lemon zest and juice, cheese, and sausage. Simmer, stirring, 3 to 4 minutes. Remove from heat; let stand to thicken, about 10 minutes. Drizzle with oil. Serve with fennel fronds, lemon wedges, cheese, and arugula.
Recipe from Martha Stewart.
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