I don’t have a lot of experience with fennel,
but the little I do have tells me that it tends to enhance anything it’s in.
One example is Ina Garten’s Potato
Gratin with Gouda and Fennel. Another example, also by Ina, is right here.
This Rigatoni with Sausage and Fennel is restaurant quality, for relatively
little effort. Do your prep work ahead, buy your sausage in bulk, and this will
be on the table in no time. You may never want to go out for Italian food
again.
Rigatoni with Sausage & Fennel
From Cooking for Jeffrey by Ina Garten
3 T. good olive oil
3 c. chopped fennel (1 large bulb)
1½ c. chopped yellow onion
1¼ lb. sweet Italian sausages, casings removed
2 t. minced garlic (2 cloves)
½ t. whole fennel seeds, crushed with a mortar and pestle
½ t. crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 c. dry white wine
1 c. heavy cream
2/3 c. half-and-half
2 T. tomato paste
1 lb. pound rigatoni
½ c. chopped fresh parsley leaves
1 c. freshly grated Italian Parmesan cheese, divided
Heat the olive oil in a large heavy pot or Dutch oven, such as Le Creuset, 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 one 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.
Meanwhile, bring a large pot of water to a boil, add 2
tablespoons salt, and cook the rigatoni 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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