Sausage and Fennel Rigatoni
A comforting Italian-American pasta dish featuring crumbled sausage, aromatic fennel seeds, and a rich tomato sauce, served over perfectly cooked rigatoni.
10 min
Prep
25 min
Cook
4
Serves
620
Calories
Macros · per serving
28g protein
78g carbs
25g fat
Ingredients
For 4 servings
- 12 oz rigatoni pasta
- 16 oz Italian sausage
- 28 oz canned crushed tomatoes
- 2 tbsp olive oil
- 1 onion
- 3 clove garlic
- 1 tsp fennel seeds
- 1 tsp dried oregano
- 8 basil leaves
- salt — to taste
- black pepper — to taste
- 1/2 cup parmesan cheese
Instructions
- 1
Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions until al dente. Drain and set aside.
- 2
While the pasta is cooking, heat olive oil in a large skillet over medium heat. Remove the sausage from casings, crumble and add to the skillet.
- 3
Cook sausage until browned, about 5-7 minutes. Remove excess fat if necessary, leaving about 1 tablespoon in the skillet.
- 4
Add chopped onion and sauté until translucent, about 3 minutes. Add minced garlic and fennel seeds, cook for another minute.
- 5
Stir in crushed tomatoes, oregano, and basil. Season with salt and pepper. Let the sauce simmer for 10 minutes, stirring occasionally.
- 6
Combine the cooked rigatoni with the sauce, tossing to coat the pasta evenly.
- 7
Serve hot, garnished with grated parmesan cheese.
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