Rigatoni for the Win!

by Thea Miller

So flavorful, this recipe will make it into your regular rotation

Serves 6


1 lb. Delallo Mezzi Rigatoni rigatoni + 2 cups reserved pasta water
3 tablespoons olive oil
2 cups chopped fennel or celery (if you use celery add some fennel seeds for the flavor, a teaspoon or 2)
1 large yellow onion, chopped
1 lb. Brennan's Italian sausage (pork or chicken works here)
4 cloves garlic, minced
1 teaspoon fennel seeds, crushed or chopped*
1/4 cup Delallo Tomato Paste
1 cup dry white wine or chicken broth
1 1/4 cups heavy cream
2 cups chopped kale
1 teaspoon salt
freshly grated Parmesan cheese
red pepper flakes


Cook rigatoni according to package directions in well-salted water. Reserve 2 cups of the pasta water when you drain.
Heat olive oil in a large, deep pot over medium-high heat. Add the fennel and onion. Saute until very soft – about 10 minutes. Add the sausage. Cook, breaking into small pieces until browned all the way through.
Turn the heat down. Add the garlic, fennel seeds, and tomato paste. Sauté until fragrant – about 3 minutes. Add the wine; let it sizzle out. Add the cream; let it come to a low simmer. Stir in the kale. Season with salt.
Toss sauce with cooked pasta. Add reserved pasta water as needed to thin the sauce. Stir in freshly grated Parmesan cheese. Finish with red pepper flakes and more Parm.

Adapted from pinch of yum