Rigatoni with Italian Sausage and Fennel: A Recipe too good not to share…

If you’re a fan of bold flavors and hearty pasta dishes, this Rigatoni with Italian Sausage and Fennel is a must-try. It’s the perfect combination of rich, savory ingredients balanced with a touch of creaminess and a hint of spice.

My brother Nick originally found this recipe in an old magazine and brought it to a family holiday and we all just devoured it.

Since then, my other brother Rich has made a few adjustments to the recipe and added in Gorgonzola to give it another dimension. And then I took it and switched out the Dry White Wine for a Sweet Marsala Wine.

The fennel adds a unique flavor dimension, while the addition of Sweet Marsala Wine and crumbled Gorgonzola takes this dish to the next level of indulgence.

Whether you’re looking for a comforting weeknight dinner or a crowd-pleaser for your next gathering, this rigatoni dish hits all the right notes. It’s packed with flavor, easy to make, and sure to satisfy even the most discerning chef.

Why Fennel Deserves the Spotlight

Fennel isn’t the most common ingredient in pasta dishes, but it should be. Its slightly sweet, anise-like flavor brings a fresh, aromatic quality to the sauce. When paired with the richness of Italian sausage and a creamy sauce, it creates a balance that makes this dish irresistible.

The Secret Ingredients: Sweet Marsala and Gorgonzola

The addition of Sweet Marsala Wine in the cream reduction, and Gorgonzola crumbles at the very end adds a subtle sharpness that cuts through the sweet cream, enhancing the overall flavor profile of the dish. If you’ve never tried adding Gorgonzola to a pasta sauce, this is the recipe to start with. The result is a rich, velvety sauce that perfectly coats the rigatoni, ensuring every bite is packed with flavor.

Rigatoni with Italian Sausage, Fennel, and a Hint of Gorgonzola

Ingredients:

• 3 tablespoons of good olive oil
• 3 cups of chopped fennel (1 large bulb, diced like onions)
• 1 ½ cups of chopped yellow onion
• 1 pound of sweet Italian sausage (ground or casing removed)
• 2 cloves of minced garlic
• 1 tablespoon of fennel seeds (crushed in a mortar and pestle)
• ½ teaspoon of crushed red pepper flakes
• 1 cup of Sweet Marsala wine (CK’s special touch)
• 1 cup of heavy cream
• 1 cup of half-and-half
• 2 tablespoons of tomato paste
• ¼ cup of crumbled Gorgonzola cheese (Rich’s special touch)
• 1 pound of rigatoni
• ½ cup of chopped Italian parsley
• 1 cup of shaved Parmesan
• Salt and pepper to taste

Directions:

Step 1: Sauté the Fennel and Onion

Heat the olive oil in a large Dutch oven over medium heat. Add the fennel and onions, sautéing them for about 7 minutes until they’re softened and aromatic. Next, crumble in the sausage, breaking it apart as it cooks. Let it brown for another 7-8 minutes.

Stir in the minced garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons of salt, and plenty of fresh cracked pepper. Let everything cook together for a couple of minutes to let the flavors meld.

Step 2: Build the Sauce

Pour in the dry white wine and bring it to a boil, allowing it to reduce slightly. Stir in the heavy cream, half-and-half, tomato paste, and crumbled Gorgonzola. Lower the heat and let the sauce simmer for about 20 minutes, thickening into a rich, creamy sauce that’s packed with flavor.

Step 3: Cook the Rigatoni

While the sauce is simmering, cook the rigatoni in salted water until it’s al dente, following the package instructions. Drain the pasta and add it to the sauce. Stir in half of the Parmesan cheese, letting the rigatoni soak up all that creamy goodness.

Step 4: Garnish and Serve

Remove the pot from the heat, stir in the chopped parsley, and sprinkle the remaining Parmesan over the top. Serve immediately, and enjoy the delicious blend of fennel, sausage, and Gorgonzola that makes this dish unforgettable.

Why This Dish Is a Must-Share

This rigatoni isn’t just another pasta recipe—it’s one that’s been passed through my family, with each person adding their own twist. What started as a recipe Nick casually swiped from an old magazine turned into something much more when CK and Rich added their little additions.

And now, I’m sharing it with you because this dish is just too good to keep to myself. The rich, creamy sauce, the sweetness of the fennel, and the sharp bite of Gorgonzola create a pasta dish that feels both comforting and elevated. It’s the perfect recipe for a cozy night at home, but it’s also the kind of dish you can make ahead and take with you on an adventure.

Bringing a Taste of Home on the Road

One of the best things about this rigatoni is that it’s surprisingly easy to make ahead of time. You can prepare the sauce at home and store it in a cooler for a camping trip. When you’re ready to eat, simply reheat it over a campfire or portable stove and toss in the rigatoni. It’s like bringing a little piece of home with you, no matter where your adventure takes you.

Wrapping It Up

CK’s Rigatoni with Italian Sausage and Fennel is a dish that’s full of flavor, history, and family memories. And now, it’s a recipe I love sharing with friends, family, and anyone who’s looking for a meal that’s rich in flavor and easy to love.

So, give it a try, and don’t forget to share it—it’s a dish that’s meant to be enjoyed by all.

Cheers! ~CK