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Italian Sausage Pipe Rigate

40 minutes start-to-finish, serves 4

Ingredients

  • 1 lb pasta (we used pipe rigate),
  • 3 cups fennel chopped
  • 1 1/2 cups yellow onion chopped
  • 1 1/4 lb ground sausage
  • 2 tsp garlic minced
  • 1 cup white wine
  • crushed red pepper flakes to taste
  • 1/2 tsp fennel seed
  • 1 cup heavy cream
  • 2/3 cup half and half
  • 1/4 cup fresh parsley chopped
  • Parmesan for garnish

Instructions

  1. Cook pasta in salted water to al dente (consult box for timing).

  2. In a non-stick skillet, sauté the fennel and onion in olive oil until translucent (about 7 minutes). Add sausage, breaking apart and browning for 7 – 8 minutes. Add garlic, white wine, crushed red pepper flakes, and fennel seed. Salt and pepper to taste.

  3. Bring to a boil. Add heavy cream and half and half and reduce heat to a simmer for 15 – 20 minutes.

  4. Add pasta to the sauce and garnish with fresh parsley and parmesan.