Baked Rigatoni with Fennel and Sausage

Golden brown and bubbling, this comforting dish is welcome at the table any time of year. Sweet Italian sausage, and fragrant fennel add heft to this baked pasta. A touch of cream finishes the dish and rounds out the tangy tomato sauce.

Baked Rigatoni with Fennel and Sausage

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Serves: 6 Total Time: 30 minutes


  • Salt, to taste
  • 1 lb. (500 g) rigatoni
  • 1 fennel bulb
  • 2 Tbs. extra-virgin olive oil
  • 3/4 lb. (350 g) sweet Italian sausage, casings removed and meat crumbled
  • 1 diced onion
  • Freshly ground pepper, to taste
  • 1 tsp. sugar
  • 1 Tbs. red wine vinegar
  • 1 cup (8 fl. oz./250 ml) prepared tomato sauce
  • 1 1/2 cups (12 fl. oz./375 ml) heavy cream
  • 2 cups (8 oz./250 g) shredded fontina cheese
  • 1/4 cup (1 oz./30 g) grated Parmigiano-Reggiano cheese


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