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Rigatoni With Sausage, Basil, Fennel in Tomato Cream Sauce Recipe

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This recipe for Rigatoni With Sausage, Basil, Fennel in Tomato Cream Sauce, by , is from Kathy's Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Janell Burke

Category:
Category:

Ingredients:  
Ingredients:  
Sauce (Step 1):
1 tbsps olive oil
1 pound bulk Italian sausage
1 medium onion, chopped fine
1 tbsps minced garlic
1 (29 ounce) can tomato sauce
small can tomato paste
1 tsp sugar, heaping
1 tsp fennel seed, crushed
Crushed red pepper, to taste
5 basil leaves, coarsely chopped

Pasta:
1 pound rigatoni

Sauce (Step2):
1 cup half and half
Salt to taste
Freshly ground black pepper

Directions:
Directions:
Heat olive oil in heavy saucepan. Add sausage and brown. Add onion and garlic, cook until the onion is translucent. Add tomato sauce, tomato paste, sugar, fennel, red pepper, if desired, and basil. Stir and cook over moderate heat for 20 to 30 minutes.

Bring 4 quarts of water to a boil in a large pot, and add all the pasta at once and stir well. When the rigatoni is al dente, drain and put in large serving bowl.

When the sauce is ready from Step 1, put half and half in a bowl and add a little of the hot sauce to temper the half and half. Add half and half mixture to sauce. Add salt and pepper to taste.

Add the sauce to the cooked pasta and stir to coat.

Number Of Servings:
Number Of Servings:
10 to 12
Personal Notes:
Personal Notes:
Janell used this recipe for her gourmet group in Coeur D'Alene. Her son Bob originally found the recipe. Anytime I serve this, folks go back for seconds.

 

 

 

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