Go Back
Red Hen Rigatoni Recipe
Olivia

Red Hen Rigatoni Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American, Italian
Calories: 560
Ingredients Method Notes

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

Method
 

  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.

Notes

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