Fennel, tomato and sausage rigatoni

Ever tried the scrumptious Fennel, tomato, and sausage rigatoni? It’s a hearty meal with a burst of unique flavors that blend perfectly. Whether it’s dinner for a cozy night in or a potluck dish, this recipe is bound to be a hit. Dive in to discover how to bring this culinary delight to your table.

Ingredients:

• 8 oz rigatoni (225g)
• 2 medium fennel bulbs, thinly sliced
• 2 cups cherry tomatoes, halved (approx. 300g)
• 1/2 lb fresh sausage, crumbled (225g)
• 2 cloves garlic, minced
• 2 tbsp olive oil (30ml)
• Salt and pepper to taste
• 1/4 cup grated Parmesan (approx. 30g)
• Fresh basil leaves for garnish

Preparation & Cooking Time: 30 minutes

Serves: 4

Nutritional Information (Per Serving):

• Calories: 450
• Protein: 20g
• Carbs: 50g
• Dietary Fiber: 5g
• Sugars: 4g
• Fat: 20g
• Cholesterol: 40mg
• Sodium: 550mg

How to Make Fennel, Tomato and Sausage Rigatoni:

1. Start by boiling a large pot of water.
   Add a pinch of salt and cook the rigatoni until al dente.
   This usually takes around 10-12 minutes.
   Drain and set aside.
2. Meanwhile, in a large skillet, heat olive oil over medium heat.
   Add the crumbled sausage.
   Cook until it turns golden and no longer pink.
3. Introduce the sliced fennel to the skillet.
   Sauté until it softens and begins to caramelize.
   This should take about 5-7 minutes.
4. Stir in the garlic.
   Cook for another 1-2 minutes until fragrant.
5. Now, toss in the cherry tomatoes.
   Let them cook until they’re soft and their juices start to mingle with the sausage.
6. Season your mixture with salt and pepper.
7. It’s time to add the drained rigatoni to the skillet.
   Mix well ensuring every piece of pasta gets a coating of the sausage-tomato sauce.
8. Serve your Fennel, tomato, and sausage rigatoni hot.
   Garnish with freshly grated Parmesan and a few basil leaves.

Handy Tips:

• Choose fresh fennel bulbs that are firm to the touch for the best flavor.
• You can replace cherry tomatoes with diced regular tomatoes if you prefer.
• For a spicy kick, consider using spicy sausage or adding a pinch of chili flakes.
• If you like, a splash of lemon juice or zest can add a refreshing touch.

Serving Suggestions:

Serve the Fennel, tomato, and sausage rigatoni with a side of garlic bread or a fresh green salad to balance out the meal.
For dessert, consider a light sorbet or fruit salad.

FENNEL, TOMATO AND SAUSAGE RIGATONI

Ever tried the scrumptious Fennel, tomato, and sausage rigatoni? It’s a hearty meal with a burst of unique flavors that blend perfectly. Whether it’s dinner for a cozy night in or a potluck dish, this recipe is bound to be a hit. Dive in to discover how to bring this culinary delight to your table.

5 from 1 vote

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Total Time: 30 minutes minutes

Nutritions

Nutrition Facts

FENNEL, TOMATO AND SAUSAGE RIGATONI

Amount per Serving

Calories

450

% Daily Value*

Fat

 

20

g

31

%

Cholesterol

 

40

mg

13

%

Sodium

 

550

mg

24

%

Carbohydrates

 

50

g

17

%

Fiber

 

5

g

21

%

Sugar

 

4

g

4

%

Protein

 

20

g

40

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• 8 oz rigatoni 225g
• 2 medium fennel bulbs thinly sliced
• 2 cups cherry tomatoes halved (approx. 300g)
• ½ lb fresh sausage crumbled (225g)
• 2 cloves garlic minced
• 2 tbsp olive oil 30ml
• Salt and pepper to taste
• ¼ cup grated Parmesan approx. 30g
• Fresh basil leaves for garnish

Instructions

• Start by boiling a large pot of water.
• Add a pinch of salt and cook the rigatoni until al dente.
• This usually takes around 10-12 minutes.
• Drain and set aside.
• Meanwhile, in a large skillet, heat olive oil over medium heat.
• Add the crumbled sausage.
• Cook until it turns golden and no longer pink.
• Introduce the sliced fennel to the skillet.
• Sauté until it softens and begins to caramelize.
• This should take about 5-7 minutes.
• Stir in the garlic.
• Cook for another 1-2 minutes until fragrant.
• Now, toss in the cherry tomatoes.
• Let them cook until they’re soft and their juices start to mingle with the sausage.
• Season your mixture with salt and pepper.
• It’s time to add the drained rigatoni to the skillet.
• Mix well ensuring every piece of pasta gets a coating of the sausage-tomato sauce.
• Serve your Fennel, tomato, and sausage rigatoni hot.
• Garnish with freshly grated Parmesan and a few basil leaves.

Notes

HANDY TIPS:

• Choose fresh fennel bulbs that are firm to the touch for the best flavor.
• You can replace cherry tomatoes with diced regular tomatoes if you prefer.
• For a spicy kick, consider using spicy sausage or adding a pinch of chili flakes.
• If you like, a splash of lemon juice or zest can add a refreshing touch.

SERVING SUGGESTIONS:

Serve the Fennel, tomato, and sausage rigatoni with a side of garlic bread or a fresh green salad to balance out the meal.

For dessert, consider a light sorbet or fruit salad.