This dish was one of the first meals I ever successfully cooked by myself, when I was around 11 or 12 years old. I had just started experimenting with recipes that I saw on Food Network and there were more misses than hits, if I remember correctly. But this pasta was definitely a hit – my parents raved about it for months. I’ve been making it ever since, and it’s a really simple concept once you master the béchamel sauce. Sausage and fennel go beautifully together, and the fennel – which has a licorice-y flavor when it’s raw – really mellows out when you allow it to caramelize.
Rigatoni with Sausage & Fennel
Serves 4
For the béchamel:
3 Tbsp. unsalted butter
3 Tbsp. all-purpose flour
2 cups milk (whole or 2%)
1 tsp salt
1 tsp nutmeg
¼ cup parmesan cheese, plus more for serving
For the pasta:
¼ cup extra virgin olive oil (enough to coat the bottom of the pan)
1 lb sweet Italian sausage, casings removed
2 small or 1 large bulb of fennel, thinly sliced
1 box Rigatoni
1. Melt butter over medium heat
2. Add flour and whisk to combine
3. Cook for 1-2 minutes until the mixture turns a light, golden brown
4. Add milk (room temperature is best) and whisk to combine
5. Add salt and nutmeg, then continue to whisk for about 8-10 minutes until the sauce thickens (keep this over medium heat and you should start to see small bubbles form around the sides of the pot – do not let it boil)
6. Add the parmesan cheese and whisk to combine, then remove from heat until you’re ready to add it to the pasta
7. In a large skillet with high sides, heat the olive oil over medium high heat
8. Add the sausage and cook until browned, crumbling with a wooden spoon or spatula as it cooks (5-8 minutes)
9. Remove the cooked sausage with a slotted spoon and set aside in a small plate, leaving the drippings in the pan
10. Add sliced fennel to the sausage drippings and cook over medium to medium high heat until soft and slightly caramelized; add a few tablespoons of olive oil if needed (8-10 minutes)
11. Meanwhile, cook the pasta in salted water according to the package directions; drain and set aside
12. Add the sausage back to the skillet and add the béchamel sauce; stir to combine
13. Add the pasta and a few tablespoons of reserved cooking water, and toss to combine
14. Serve with additional parmesan cheese, if desired.
Enjoy!
- For the béchamel:
- 3 Tbsp. unsalted butter
- 3 Tbsp. all-purpose flour
- 2 cups milk (whole or 2%)
- 1 tsp salt
- 1 tsp nutmeg
- ¼ cup parmesan cheese, plus more for serving
- For the pasta:
- ¼ cup extra virgin olive oil (enough to coat the bottom of the pan)
- 1 lb sweet Italian sausage, casings removed
- 2 small or 1 large bulb of fennel, thinly sliced
- 1 box Rigatoni
- Melt butter in a medium pot over medium heat
- Add flour and whisk to combine
- Cook for 1-2 minutes until the mixture turns a light, golden brown
- Add milk (room temperature is best) and whisk to incorporate the roux (butter/flour mixture)
- Add salt and nutmeg, then continue to whisk for about 8-10 minutes until the sauce thickens (keep this over medium heat and you should start to see small bubbles form around the sides of the pot – do not let it boil)
- Add the parmesan cheese and whisk to combine, then remove from heat until you’re ready to add it to the pasta
- In a large skillet with high sides, heat the olive oil over medium high heat
- Add sausage and cook until browned, crumbling with a wooden spoon or spatula as it cooks (5-8 minutes)
- Remove the cooked sausage with a slotted spoon and set aside in a small plate, leaving the drippings in the pan
- Add sliced fennel to sausage drippings and cook over medium to medium high heat until soft and slightly caramelized; add a few tablespoons of olive oil if needed (8-10 minutes)
- Meanwhile, cook the pasta in salted water according to the package directions; drain and set aside
- Add the sausage back to the skillet and add the béchamel sauce; stir to combine
- Add the pasta and a few tablespoons of the cooking water, and toss to combine
- Serve with additional parmesan cheese, if desired.
- Enjoy!
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