Fennel And Sausage Rigatoni

Fennel and Sausage Rigatoni

• 1 package rigatoni, cooked al dente
• 1 pound sweet basil Italian sausage
• 1 large bulb fennel, chopped
• 1 large yellow onion, chopped
• 2 cloves garlic, chopped
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon Italian seasoning
• 1/2 -1 teaspoon crushed red pepper
• Salt and pepper
• 1 cup pinot Grigio wine
• 1 cup heavy cream
• 2/3 cup half and half
• 2 tablespoon tomato paste
• 1 cup fresh parmesan cheese, grated

1. In a large saucepan, cook the Italian sausage till it is browned.
2. Add the fennel, garlic, Italian seasoning and onion and sauce for an additional for 5-7 minutes. 
3. Stir in the tomato paste and crushed red pepper. 
4. Pour in the white wine and simmer the sausage, onions and fennel for 5 minutes.
5. Reduce the heat and add the heavy cream, half and half and 1/2 cup parmesan cheese.
6. Add salt and pepper to taste.
7. Simmer the sauce till it thickens slightly.
8. Stir in the cooked pasta and toss to coat with sauce.
9. Sprinkle with the remaining parmesan cheese and serve!

**Recipe adapted from Barefoot Contessa