Red Hen Rigatoni Recipe – Authentic Italian Pasta at Home

One of those dishes that can make a pasta evening truly unforgettable is the Red Hen Rigatoni Recipe. Having tried Red Hen’s pasta in Washington DC for the first time, I was fascinated to reproduce it in my kitchen. 

Fennel sausage ragu simmered in passata tomato sauce, finished with Parmesan and pecorino cheese, is the essence of this Italian pasta recipe. With mezzi rigatoni pasta, every bite captures the sauce perfectly. 

With a little crash course in the powder-like fennel pollen seasoning and the pasta water finish, this homemade rigatoni seems truly doable and authentic. 

Red Hen Rigatoni Recipe is hearty and flavorful and one of my favorite ways to taste some sort of restaurant cooking at home..

Why Love This Red Hen Rigatoni Recipe?

For me, an evening with pasta is more than just about food; it is about slowing down and living in the moment. 

This rigatoni brings the restaurant allure right to your kitchen. The mezzi rigatoni pasta clings to the fennel sausage ragu, so each bite is bursting with flavor. The very light sauce is made of tomato passata, butter, and cheese. 

This is something that runs in and out of your life when people want the spotlight for some seconds, while other times it takes hours to make. 

Very flexible: you can play with the spice level or have fun experimenting with a few different kinds of cheese. Or you can even make this ahead.

Why Red Hen Rigatoni Recipe Is the Best

I have prepared and eaten many different kinds of pasta, but this kind brings a different feeling. The delicate balance of flavors is what puts it in the spotlight. 

The fennel sausage ragu gives that savory depth; fennel seeds and pollen give an air of brightness, and the mixture of Parmesan and Pecorino brings a salty-nutty end that keeps you twirling your fork on the plate.

And if you’ve been told that this is considered one of the President’s favorite dishes while dining in Washington D.C., it’s a no brainer that it flickers at home!

How To Make Red Hen Rigatoni Recipe

Recipe Overview

This Red Hen Rigatoni Recipe is inspired by the beloved Washington DC Italian restaurant. It combines Italian sausage, fennel, tomato passata, and cheeses into a rich pasta dish that feels restaurant-worthy but is easy enough for home cooks.

• Preparation Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes
• Cuisine: Italian-American
• Course: Main Course
• Difficulty Level: Easy
• Yield: 4 servings
• Calories per serving: ~560 kcal

Ingredients

• 2 tbsp. extra-virgin olive oil
• 1 lb. Italian sausage (casings removed)
• 1 tsp fennel seeds
• 3 cloves garlic, minced
• 2 cups tomato passata
• 1 tsp fennel pollen (optional but worth it)
• 1 tsp dried oregano
• Salt and black pepper, to taste
• 12 oz. mezzi rigatoni pasta
• 2 tbsp. unsalted butter
• ½ cup Pecorino Romano, grated
• ½ cup Parmigiano-Reggiano, grated

Instructions

1. Cook the sausage: Add olive oil to a hearty skillet and allow heating over medium heat. Add Italian sausage to it and break it down with a wooden spoon into small chunks. Let the pieces brown really well; the flavor is built in that browning.
2. Add aromatics: Stir in the fennel seeds and garlic. Cook for about a minute so it becomes fragrant.
3. Make the sauce: Pour tomato passata, dried oregano, and fennel pollen. Season with salt and black pepper. Reduce heat and simmer away for 20 minutes, stirring from time to time.
4. Cook the pasta: Meanwhile, using a large pot, salted water is brought to a rolling boil. The mezzi rigatoni pasta is boiled just to al dente. Reserve one cup of pasta water, then drain the pasta.
5. Bring it together: Combine the pasta into the sauce along with butter. Make sure the rigatoni is well coated by tossing, splashes of pasta water may also be added should the sauce feel too thick.
6. Finish with cheese: Add Pecorino Romano and Parmigiano-Reggiano meanwhile. Stir until creamy and glossy. Taste and adjust seasoning.
7. Serve hot: Serve in bowls and top it off with more cheese if desired.

Tip: Don’t skip the pasta water—it helps bind the sauce to the pasta beautifully.

Storage Tips

• Refrigerate: Put the leftovers in an airtight box for up to three days and reheat for a gentle heat on the stove, with a sprinkle of water.
• Freezing: It freezes for up to two months, but the pasta will have to be cooked fresh after thawing.
• Make ahead: Fennel sausage ragu could be prepared one day in advance with the pasta being cooked just before serving.

Exciting Variations and Serving Ideas

• Spicy twist: Use spicy Italian sausage for extra heat.
• Vegetarian swap: Replace sausage with mushrooms and lentils for a hearty vegetarian version.
• Creamy version: Stir in a splash of cream at the end for a richer sauce.
• Serving ideas: Pair with garlic bread, a crisp green salad, or roasted vegetables for a full meal.

Frequently Asked Questions

Taste & Flavor Profile

In this Red Hen Rigatoni-style Pasta recipe, the emphasis is on balance. The fennel sausage ragu provides savory richness with a slight bite, while the fennel seeds and fennel pollen impart a lighter sweetness and aromatic uplift. 

The tomato passata gives freshness and a sudden tanginess to interpret the smooth pathway for the pasta. Ending with Pecorino Romano and Parmigiano-Reggiano rhymes with salty and nutty notes harmonizing with every bite. 

The sauce puts a perfect hold on the mezzi rigatoni pasta, making it hearty, creamy, and deeply satisfying with every bite.

Tips & Tricks For Getting It “Just Right”

1. Brown the sausage well – Let the Italian sausage caramelize before adding the tomato passata. Doing so builds more depth and allows the ragu to have the richer, signature flavors with which it is often identified.
2. Toast fennel seeds – Using a little olive oil, it increases the fragrance and taste if you fry the fennel seeds just before adding the garlic.
3. Save pasta water/easefully – And keep at least 1 cup of it. Adding a dash as the finishing touch allows the sauce to cling to the mezzi rigatoni, silky smooth in texture.
4. Adding cheese should be the last step – Gently fold in Pecorino Romano and Parmigiano-Reggiano off the heat. This will keep them from clumping and give a lovely smooth and creamy finish to the sauce.
5. Rest before serving – Allow the pasta to rest in the sauce for a couple of minutes before serving, which will set the harbor of the flavors and further enhance each bite.

Conclusion

It is precisely what I really love to cook and share; simple and approachable but big on flavor. From the ragu of fennel sausage to the passata di pomodoro sauce, the elements join in spirit to bring the Red Hen Rigatoni Recipe to fruition. 

Mezzi rigatoni is just perfect at holding the sauce, while the finishing touch of Parmesan and Pecorino cheeses seal the whole affair, and even a handful of fennel pollen seasoning has its place, with the pasta water method all coming back to hold the whole thing together. 

My go-to dinner rigatoni is made from scratch, and I sincerely hope you’ll make it one of yours too.

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