Name: Sausage, Fennel & Broccolini Rigatoni
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 12 oz rigatoni pasta; 1 lb Italian sausage (mild or spicy); 1 medium fennel bulb, thinly sliced; 1 bunch broccolini, chopped; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 1/2 teaspoon red pepper flakes (optional); 2 cloves garlic, minced; 2 tablespoons olive oil; Salt and black pepper to taste; Fresh parsley for garnish

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Sausage, Fennel & Broccolini Rigatoni is a rich and satisfying pasta dish that brings together bold Italian sausage, aromatic fennel, and crisp-tender broccolini in a creamy Parmesan sauce. This dish is perfect for cozy dinners, combining comfort and elegance in every bite.

Why You’ll Love This Recipe

This dish offers a beautiful balance of flavors and textures. The hearty rigatoni holds up perfectly to the creamy sauce, while the Italian sausage infuses the dish with savory depth. Fennel brings a subtle anise-like sweetness, which contrasts beautifully with the slightly bitter broccolini. The cream and Parmesan sauce ties it all together for a deliciously comforting meal that’s both simple and sophisticated.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

12 oz rigatoni pasta
1 lb Italian sausage (mild or spicy)
1 medium fennel bulb, thinly sliced
1 bunch broccolini, chopped
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 teaspoon red pepper flakes (optional)
2 cloves garlic, minced
2 tablespoons olive oil
Salt and black pepper to taste
Fresh parsley for garnish

Directions

Cook the rigatoni according to the package instructions. Drain and set aside, reserving 1/2 cup of the pasta water.
In a large pan, heat olive oil over medium heat. Add the sausage, breaking it into small pieces, and cook for 5–7 minutes until browned and cooked through.
Add the sliced fennel and garlic to the pan. Cook for 3–4 minutes until the fennel is soft and fragrant.
Stir in the chopped broccolini and cook for another 2–3 minutes, until it turns bright green and tender.
Pour in the heavy cream, stirring to combine, and bring to a gentle simmer.
Add the Parmesan cheese and red pepper flakes (if using), and stir until the sauce is smooth and slightly thickened.
Toss the cooked rigatoni into the sauce. Add reserved pasta water a little at a time to loosen the sauce as needed.
Season with salt and black pepper to taste.
Garnish with fresh parsley and serve immediately.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 540 kcal per serving

Variations

Vegetarian Version: Replace sausage with a plant-based alternative or sautéed mushrooms for a meatless twist.
Lighter Option: Use half-and-half instead of heavy cream for a lighter sauce.
Cheese Blend: Combine Parmesan with Pecorino Romano for a bolder cheese flavor.
Extra Greens: Add spinach or kale with the broccolini for more vegetables.
Spicy Kick: Use hot Italian sausage or increase the red pepper flakes for added heat.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream to restore the sauce’s texture. Microwaving is convenient but may slightly alter the creaminess of the sauce.

FAQs

Can I use a different pasta shape?

Yes, any sturdy pasta like penne, fusilli, or paccheri will work well with the creamy sauce and chunky ingredients.

What part of the fennel do I use?

Use the bulb of the fennel for this dish. Remove the stalks and fronds (you can save them for garnish or other uses).

Is broccolini the same as broccoli?

No, broccolini is a milder, more tender hybrid of broccoli and Chinese broccoli. You can substitute regular broccoli if needed.

Can I make this dish ahead of time?

Yes, but it’s best enjoyed fresh. If making ahead, store the pasta and sauce separately and combine when reheating.

How do I keep the sauce from becoming too thick?

Add reserved pasta water to adjust the consistency when tossing the pasta with the sauce.

What wine pairs well with this dish?

A crisp white wine like Sauvignon Blanc or a light red like Pinot Noir pairs beautifully with the richness of the dish.

Can I make this gluten-free?

Yes, use gluten-free rigatoni and ensure your sausage is gluten-free.

Do I need to peel the fennel bulb?

No, just remove the outermost layer if it’s tough. Otherwise, thinly slice the bulb as is.

Can I freeze this pasta?

Cream-based sauces can separate when frozen, so freezing is not recommended. It’s best stored in the fridge.

What can I serve with this pasta?

A light arugula salad and some crusty bread make excellent side options to round out the meal.

Conclusion

Sausage, Fennel & Broccolini Rigatoni is a warm, flavorful, and satisfying dish that’s perfect for any night of the week. With savory sausage, creamy sauce, and vibrant vegetables, it brings comfort and complexity to the dinner table with minimal effort. Whether you’re entertaining guests or simply craving something hearty, this recipe is sure to become a household favorite.

Sausage, Fennel & Broccolini Rigatoni

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A hearty and flavorful pasta dish featuring savory sausage, aromatic fennel, and tender broccolini, all tossed in a creamy sauce for a comforting meal.

Author: Mari
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Sautéing, Boiling
Cuisine: Italian
Diet: Halal

Instructions

Cook the rigatoni pasta according to the package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
In a large pan, heat olive oil over medium heat. Add the sausage, breaking it up into small pieces as it cooks. Cook for 5-7 minutes, until browned and cooked through.
Add the sliced fennel and garlic to the pan, and cook for an additional 3-4 minutes until softened and fragrant.
Add the broccolini to the pan and cook for another 2-3 minutes until bright green and tender.
Pour in the heavy cream, stirring to combine, and bring to a gentle simmer. Add the Parmesan cheese and red pepper flakes (if using), and stir until the sauce thickens slightly.
Toss the cooked pasta into the sauce, adding reserved pasta water as needed to achieve the desired consistency.
Season with salt and pepper to taste, then garnish with fresh parsley.
Serve immediately and enjoy!