Date Night Rigatoni

Name: Date Night Rigatoni
Total time: 45 min
Ingredients: 1 lb Rigatoni pasta; 3 tbsp Olive oil; 2 cups Celery, chopped; 1 Onion, chopped; 1 lb Sausage, ground; 4 cloves Garlic, minced; 1 tsp Fennel seed, crushed chopped; ¼ cups Tomato paste; 1 cup White wine; 1 ¼ cups Heavy cream; 2 cups Kale, chopped; 1 tsp Salt; ¼ cups Parmesan cheese, grated; ¼ tsp Chili flake, flakes

By Pinch of Yum · 45 min

Ingredients

Rigatoni pasta1 lb
Olive oil3 tbsp
Celery · chopped2 cups
Onion · chopped1
Sausage · ground1 lb
Garlic · minced4 cloves
Fennel seed · crushed chopped1 tsp
Tomato paste¼ cups
White wine1 cup
Heavy cream1 ¼ cups
Kale · chopped2 cups
Salt1 tsp
Parmesan cheese · grated¼ cups
Chili flake · flakes¼ tsp

Instructions

Cook the rigatoni in well-salted water according to the package directions. Drain, reserving 2 cups of the starchy water.
Heat the olive oil in a large, deep pot over medium-high heat. Add the fennel and onion and sauté until very soft, about 10 minutes. Add the sausage and cook, breaking it into small pieces, until browned all the way through.
Lower the heat. Add the garlic, fennel seeds and tomato paste and sauté until fragrant, about 3 minutes. Add the wine and let it sizzle off. Add the cream and bring to a low simmer. Stir in the kale and season with salt.
Toss the sauce with the cooked pasta. Add reserved pasta water as needed to thin the sauce. Stir in the grated Parmesan, then finish with red pepper flakes and more Parmesan.

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Garlic Onion Cheese Cream Parmesan cheese Heavy cream Celery Tomato paste

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