Empty My Fridge
Date Night Rigatoni
Zutaten
- Rigatoni1 lb
- Olive oil3 EL
- Celery · chopped2 Tassen
- Onion · chopped1
- Sausage · ground1 lb
- Garlic · minced4 Zehen
- Fennel seed · crushed chopped1 TL
- Tomato paste¼ Tassen
- White wine1 Tasse
- Heavy cream1 ¼ Tassen
- Kale · chopped2 Tassen
- Salt1 TL
- Parmesan · grated¼ Tassen
- Chili flake · flakes¼ TL
Zubereitung
- 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.
Zusammengefasst aus dem Video von Pinch of Yum. Schau es dir für die Details an.
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