Heat the olive oil in a large heavy pot or
Dutch oven, such as Le Creuset, over medium
heat. Add the fennel and onion and saute for 7
minutes, stirring occasionally, until tender.
Add the sausage and cook for 7 to 8 minutes,
crumbling it with a fork, until nicely browned.
Add the garlic, crushed fennel seeds, red
pepper flakes, 2 teaspoons salt, and 1 teaspoon
black pepper and cook for one minute. Pour in
the wine, bring to a boil, and add the heavy
cream, half-and-half, and tomato paste. Bring
back to a boil, lower the heat, and simmer for
20 minutes, until the sauce has thickened.
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Meanwhile, bring a large pot of water to a
boil, add 2 tablespoons salt, and cook the
rigatoni according to the directions on the
package. Drain and add to the sauce, stirring
to coat the pasta. Cook over low heat for 5
minutes to allow the pasta to absorb the sauce.
Off the heat, stir in the parsley and 1/2 cup
of the Parmesan. Serve hot in shallow bowls
with the remaining 1/2 cup Parmesan on the
side.
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