Empty My Fridge
Date Night Rigatoni
Ingredientes
- Rigatoni1 lb
- Olive oil3 colheres de sopa
- Celery · chopped2 xícaras
- Onion · chopped1
- Sausage · ground1 lb
- Garlic · minced4 dentes
- Fennel seed · crushed chopped1 colher de chá
- Tomato paste¼ xícara
- White wine1 xícara
- Heavy cream1 ¼ xícara
- Couve kale · chopped2 xícaras
- Salt1 colher de chá
- Parmesan cheese · grated¼ xícara
- Chili flake · flakes¼ colher de chá
Modo de preparo
- 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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