Rigatoni Con Salsiccia Piccante E Finocchio
Transport your taste buds to Italy with this bold and hearty recipe for Rigatoni Con Salsiccia Piccante E Finocchio. This dish combines tender rigatoni with crumbled spicy Italian sausage, caramelized fennel, and a vibrant tomato sauce infused with garlic, red chili flakes, and a splash of dry white wine. The smoky heat of the sausage is perfectly balanced by the sweet, anise-like flavor of fennel, making every bite irresistibly savory. Fresh parsley, fragrant basil, and grated Pecorino Romano cheese add the perfect finishing touches to this comforting pasta dish. Quick to prepare in just 45 minutes, it’s an ideal meal for weeknight dinners or casual gatherings. Serve it hot with a drizzle of olive oil and a side of crusty bread to soak up every last drop of the luscious sauce. Perfect for fans of spicy pasta recipes, fennel-forward dishes, and authentic Italian cuisine!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 g Rigatoni pasta
- 300 g Spicy Italian sausage
- 1 medium Fennel bulb
- 2 large Garlic cloves
- 1 tsp Red chili flakes
- 400 g Crushed tomatoes
- 2 tbsp Tomato paste
- 100 ml Dry white wine
- 2 tbsp Olive oil
- 2 tbsp Fresh parsley
- 6 leaves Fresh basil leaves
- 50 g Pecorino Romano cheese
- 1 to taste Salt
- 1 to taste Black pepper
- 1 liter Water
Instructions
Bring a large pot of salted water to a boil to cook the rigatoni later.
Remove the casing from the spicy Italian sausages and crumble the meat into small chunks.
Thinly slice the fennel bulb, removing the core, and mince the garlic cloves.
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Add the crumbled sausage to the skillet and cook for about 5–7 minutes until browned and cooked through. Remove the sausage and set it aside.
In the same skillet, add the sliced fennel and cook for 4–5 minutes until softened. Stir occasionally.
Add the minced garlic and red chili flakes to the fennel and cook for an additional 1–2 minutes, or until fragrant.
Deglaze the skillet with dry white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes to reduce slightly.
Add the crushed tomatoes and tomato paste to the skillet. Stir well to combine. Season with salt and black pepper to taste.
Return the cooked sausage to the skillet and let the sauce simmer on low heat for 10–12 minutes, stirring occasionally.
While the sauce simmers, cook the rigatoni in the boiling salted water until al dente, according to the package instructions.
Reserve 1/2 cup of pasta cooking water, then drain the rigatoni.
Add the cooked rigatoni directly to the skillet with the sauce. Toss to coat, adding a little reserved pasta water if the sauce is too thick.
Chop the fresh parsley and tear the basil leaves. Sprinkle them over the pasta and toss again.
Serve the pasta hot, topped with freshly grated Pecorino Romano cheese. Enjoy!
Nutrition Facts
Calories |
2346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.8 g | 155% | |
| Saturated Fat | 42.3 g | 211% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 288 mg | 96% | |
| Sodium | 6672 mg | 290% | |
| Total Carbohydrate | 190.8 g | 69% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 37.8 g | ||
| Protein | 112.2 g | 224% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 946 mg | 73% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2546 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
