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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.

Ingredients

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  • 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

Instructions

  1. Cook the rigatoni pasta according to the package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
  2. 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.
  3. Add the sliced fennel and garlic to the pan, and cook for an additional 3-4 minutes until softened and fragrant.
  4. Add the broccolini to the pan and cook for another 2-3 minutes until bright green and tender.
  5. 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.
  6. Toss the cooked pasta into the sauce, adding reserved pasta water as needed to achieve the desired consistency.
  7. Season with salt and pepper to taste, then garnish with fresh parsley.
  8. Serve immediately and enjoy!

Notes

  • Use spicy sausage for an added kick or mild for a more classic flavor.
  • Reserve some pasta water to loosen the sauce if it becomes too thick.
  • You can substitute broccoli if broccolini is unavailable.

Nutrition

Find it online: https://yumfoodusa.com/sausage-fennel-broccolini-rigatoni/