Rigatoni Pasta with Sausage and Fennel

Ingredients:

• 450 g rigatoni pasta
• 3 tbsp. l. olive oil
• 3 cups chopped fennel (1 large root)
• 1.5 cups chopped onion
• 0.6 kg raw sweet Italian sausage, casings removed
• 2 tsp. crushed garlic (2 cloves)
• 0.5 tsp fennel seeds, crushed in a mortar
• 0.5 tsp crushed red pepper flakes
• 1 cup dry white wine
• 1 cup heavy cream
• 2/3 cup low-fat cream (10%)
• 2 tbsp tomato paste
• 0.5 cup chopped fresh parsley leaves
• 1 cup freshly grated Italian Parmesan, divided

Preparation:

1. In a large heavy-bottomed saucepan or Dutch oven, heat olive oil, such as Le Creuset, over medium heat. Add the fennel and onion and cook for 7 minutes, stirring occasionally, until softened. Add the sausage and cook for 7-8 minutes, breaking up the pieces with a fork, until golden brown. Add the garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons of salt, and 1 teaspoon of black pepper and cook for 1 minute. Pour in the wine, bring to a boil, and then add all of the cream and tomato paste. Bring to a boil again, reduce the heat, and simmer for 20 minutes, until the sauce thickens.
2. Meanwhile, bring a large pot of water to a boil, add 2 tablespoons of salt, and cook the rigatoni pasta according to package directions. Drain and add the pasta to the sauce, stirring to coat. Simmer for 5 minutes to allow the pasta to absorb the sauce. Remove from heat and stir in the parsley and 1/2 cup of Parmesan cheese. Serve the pasta hot in shallow bowls, with the remaining 1/2 cup of Parmesan cheese on the side.