Spicy Sausage and Fennel Rigatoni Recipe
A hearty and flavorful Spicy Sausage and Fennel Rigatoni pasta that combines browned Italian sausage, fragrant fennel seeds, crushed tomatoes, and creamy pecorino sauce, finished with fresh kale and toasted pine nuts for added texture and depth.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Pasta
- 1 lb rigatoni
Meat and Aromatics
- 1 lb hot Italian sausage (casings removed if using links)
- 1/2 medium yellow onion (finely chopped)
- 3 cloves garlic (minced)
Spices and Seasonings
- 2 tbsp fennel seeds
- 1/2 tsp fine sea salt (plus more to taste)
- 1/2 tsp ground black pepper
- 1 tsp crushed red pepper flakes
Liquids and Dairy
- 2 tbsp extra-virgin olive oil
- 1 28-oz (794 g) can crushed tomatoes
- 1 cup heavy cream
- 1/2 cup freshly grated pecorino romano (packed, plus more for topping)
Vegetables and Nuts
- 1 bunch lacinato kale (stems removed, chopped)
- 1/2 cup pine nuts
Instructions
- Cook the pasta. Bring a large pot of water to a boil over high heat. Generously salt the water then add the rigatoni and cook until al dente according to package instructions. Once done, reserve 1 cup of pasta water then drain the pasta.
- Brown the sausage. Heat a large Dutch oven over medium-high heat. Add the Italian sausage, breaking it up as it cooks, and cook until browned. Once browned, reduce heat to medium and transfer the cooked sausage to a bowl.
- Sauté the aromatics. In the same Dutch oven, heat the olive oil then add the finely chopped onions. Sauté until translucent, scraping up any browned bits from the pot. Add the fennel seeds and minced garlic, tossing for about 30 seconds until fragrant.
- Add sausage and tomatoes. Return the browned sausage to the pot, then stir in the crushed tomatoes, sea salt, black pepper, and crushed red pepper flakes. Bring the mixture to a simmer.
- Simmer the sauce. Reduce the heat to medium-low and continue simmering the sauce gently for 5 minutes to meld the flavors.
- Enrich the sauce. Stir in the heavy cream, grated pecorino romano, and 1/2 cup of the reserved pasta water. Mix well and taste, adjusting salt as needed.
- Add kale and combine with pasta. Toss in the chopped kale and cook until wilted. Then add the drained pasta to the sauce and gently toss to coat evenly. If the sauce appears too thick, add a splash of pasta water. Keep warm on low heat.
- Toast the pine nuts. In a small saucepan over medium heat, add the pine nuts and toast them, moving occasionally, until golden brown and fragrant.
- Serve. Plate the rigatoni tossed in the sauce, then sprinkle the toasted pine nuts and additional freshly grated pecorino romano over the top before serving.
Notes
- Reserving pasta water helps adjust the sauce’s consistency to your liking.
- Using fennel seeds adds a subtle licorice note that complements the sausage perfectly.
- Be careful not to burn the pine nuts; toast them over medium heat and stir often.
- For less spice, reduce or omit the crushed red pepper flakes.
- Lacinato kale adds a nice earthy balance but can be substituted with spinach or another hearty green.
