Date Night Rigatoni With Sausage And Kale

Why is rigatoni so good, actually? Why does pasta taste better when it’s in the shape of oversized chewy tubes with just the right amount of density and flop to them?

I mean, in this case, it could be because browned sausage and sauteed kale give just the right amount of hearty wintery-ness to the pan, or it could be the heavy handed garlic and crushed fennel seeds making the house smell like a restaurant, or it could be because the silky smooth tomato cream sauce speckled with red pepper flakes and delicate shavings of Parmesan just always brings out the best in everything.

INGREDIENTS

• 1 lb rigatoni + 2 cups reserved pasta water
• 3 tablespoons olive oil
• 2 cups chopped fennel or celery
• 1 large yellow onion, chopped
• 1 lb Italian sausage
• 4 cloves garlic, minced
• 1 teaspoon fennel seeds, crushed or chopped*
• 1/4 cup tomato paste
• 1 cup dry white wine or chicken broth
• 1 1/4 cups heavy cream
• 2 cups chopped kale
• 1 teaspoon salt
• freshly grated Parmesan cheese
• red pepper flakes

INSTRUCTIONS

1. Pasta: Cook rigatoni according to package directions in well-salted water. Reserve 2 cups of the starchy water when you drain.
2. Sausage: Heat olive oil in a large, deep pot over medium high heat. Add the fennel and onion. Saute until very soft – about 10 minutes. Add the sausage. Cook, breaking into small pieces, until browned all the way through.
3. Sauce: Turn the heat down. Add the garlic, fennel seeds, and tomato paste. Sauté until fragrant – about 3 minutes. Add the wine; let it sizzle out. Add the cream; let it come to a low simmer. Stir in the kale. Season with salt.
4. For full instructions : pinchofyum.com

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