Rigatoni with Sausage and Fennel

JAMES BEARD FOUNDATION
16Ingredients
70Minutes
650Calories

Ingredients

US|METRIC
  • 3 tablespoons olive oil (good)
  • 3 cups fennel (chopped, 1 large bulb)
  • 1 1/2 cups yellow onion (chopped)
  • 1 1/4 pounds sweet italian sausages (casings removed)
  • 2 teaspoons minced garlic (2 cloves)
  • 1/2 teaspoon fennel seeds (whole, crushed with a mortar and pestle)
  • 1/2 teaspoon crushed red pepper flakes
  • kosher salt
  • freshly ground black pepper
  • 1 cup dry white wine
  • 1 cup heavy cream
  • 2/3 cup half and half
  • 2 tablespoons tomato paste
  • 1 pound rigatoni (such as De Cecco)
  • 1 1/4 cups parsley leaves (chopped)
  • 1 cup Parmesan cheese (freshly grated Italian, divided)
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    NutritionView More

    650Calories
    Sodium44% DV1060mg
    Fat63% DV41g
    Protein55% DV28g
    Carbs12% DV36g
    Fiber16% DV4g
    Calories650Calories from Fat370
    % DAILY VALUE
    Total Fat41g63%
    Saturated Fat19g95%
    Trans Fat
    Cholesterol140mg47%
    Sodium1060mg44%
    Potassium810mg23%
    Protein28g55%
    Calories from Fat370
    % DAILY VALUE
    Total Carbohydrate36g12%
    Dietary Fiber4g16%
    Sugars3g6%
    Vitamin A45%
    Vitamin C50%
    Calcium35%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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