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RK

@robinflora27

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Cook & Kibbitz with Rick, Robin, and my mom. Farfalle with sausage & fennel 3   TBSNS GOOD OLIVE OIL 3   CUPS CHOPPED FENNEL (1 LARGE BULB) 1 1/2  CUPS CHOPPED YELLOW ONION 1 1/4  POUNDS SWEET ITALIAN SAUSAGES, CASINGS REMOVED 2  TSPS MINCED GARLIC  (2 CLOVES) 1/2  TSP WHOLE FENNEL SEEEDS, CRUSHED WITH A MORTAR AND PESTLE 1/2 TSP RED CRUSHED RED PEPPER FLAKES KOSHER SALT AND FRESHLY GROUND BLACK PEPPER 1  CUP DRY WHITE WINE 1  CUP  1/2 AND 1/2 2/3  CUP HEAVY CREAM 2  TBSPNS TOMATO PASTE 1  POUND RIGATONI OR FARFALLA 1/2  CUP CHOPPED ITALIAN PARSLEY LEAVES 1  CUP FRESHLY GRATED ITALIAN PARMESAN CHEESE, DIVIDED     1.       Heat the olive oil in a  large heavy pot or Dutch oven over medium heat.  Add the fennel and onion and sauté for 7 minutes, stirring occasionally, until tender.  Add the sausage and cook for 7 to 8 minutes, crumbling it with a fork, until nicely browned.  Add the garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt and 1 teaspoon black pepper and cook for 1 minute.  Pour in the wine, bring to a boil and add the heavy cream, half-and-half and tomato paste.  Bring back to a boil, lower the heat and simmer for 20 minutes, until the sauce has thickened.   2.  Meanwhile, bring a large pot of water to a boil, add 2 tablespoons salt and cook the rigatoni            (or whichever pasta you are using) according to the directions on the package.  Drain and add to the sauce, stirring to coat the pasta.  Cook over low heat for 5 minutes to allow the pasta to absorb the sauce.  Off the heat, stir in the parsley and 1/2 cup of the Parmesan.  Serve hot in shallow bowls with the remaining 1/2 cup Parmesan on the side.
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