One-Pot Sausage and Fennel Rigatoni

Ingredients

• 1 lb Italian sausage
• 1 medium onion
• 1 bulb fennel
• 1 tbsp fennel seeds
• 4 cloves garlic
• 0.5 tsp red pepper flakes
• 3 tbsp tomato paste
• 1 cup white wine
• 3 cups chicken broth
• 1 lb rigatoni
• 0.5 cup heavy cream
• 2 tbsp Dijon mustard
• 0.5 cup Parmesan cheese
• 1 lemon lemon zest
• 0.25 cup fresh parsley
• salt
• black pepper

Instructions

1. Brown the sausage in a large pot over medium-high heat.
2. Remove and set aside.
3. In the same pot, sauté the diced onion and fennel until softened.
4. Add crushed fennel seeds, garlic, and red pepper flakes, cooking until fragrant.
5. Stir in tomato paste and let it caramelize for 1-2 minutes.
6. Deglaze with white wine, then add chicken broth and uncooked rigatoni.
7. Bring to a simmer and stir occasionally until the pasta is tender and has absorbed the liquid, about 15-20 minutes.
8. Add a splash of cream and let simmer until slightly thickened.
9. Stir in Dijon mustard, cooked sausage, Parmesan cheese, and lemon zest.
10. Finish with fresh parsley and adjust seasoning with salt and pepper to taste.
11. Serve immediately.