Reviews (2) Add Rating & Review 7 Ratings 5 star values: 7 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: 5 stars 08/22/2018 Everything turned out very good. I added whole fennel seeds to the sausage when it was cooking to get that extra fennel punch. Martha Stewart Member Rating: 5 stars 10/30/2014 Delicious! I had to use mild sausage since sweet wasn't available. I couldn't find arugula by itself. I left the sausage drippings in the pan and those are the only changes. My sauce didn't exactly "thicken" but no one missed that! Very good recipe with a few ingredients most that I had on hand!
Back to Rigatoni with Sausage and Fennel All Reviews for Rigatoni with Sausage and Fennel - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Rigatoni with Sausage and Fennel Recipe Summary prep: 35 mins total: 45 mins Servings: 4
Ingredients Ingredient Checklist Coarse salt and freshly ground pepper 1 pound rigatoni 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 pound sweet Italian sausage, removed from casing 1/2 fennel bulb, cored and thinly sliced, plus fronds, for serving 2 medium carrots, peeled and coarsely chopped (about 3/4 cup) 1 1/2 cups low-sodium chicken broth 1 teaspoon grated lemon zest, plus 2 tablespoons fresh juice, plus lemon wedges, for serving 2 1/2 ounces Parmesan, grated (about 3/4 cup), plus more for serving Arugula, for serving
Gallery Rigatoni with Sausage and Fennel
Recipe Summary prep: 35 mins total: 45 mins Servings: 4
Gallery
Rigatoni with Sausage and Fennel
Rigatoni with Sausage and Fennel
Rigatoni with Sausage and Fennel
Recipe Summary prep: 35 mins total: 45 mins Servings: 4
Recipe Summary
prep: 35 mins total: 45 mins
Servings: 4
prep: 35 mins
total: 45 mins
prep:
35 mins
total:
45 mins
Servings: 4
4
Ingredients
Ingredients
- Coarse salt and freshly ground pepper 1 pound rigatoni 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 pound sweet Italian sausage, removed from casing 1/2 fennel bulb, cored and thinly sliced, plus fronds, for serving 2 medium carrots, peeled and coarsely chopped (about 3/4 cup) 1 1/2 cups low-sodium chicken broth 1 teaspoon grated lemon zest, plus 2 tablespoons fresh juice, plus lemon wedges, for serving 2 1/2 ounces Parmesan, grated (about 3/4 cup), plus more for serving Arugula, for serving
Directions
Bring a large pot of generously salted water to a boil. Cook pasta until al dente. Reserve 1 cup pasta water; drain.
Meanwhile, heat a large straight-sided skillet over medium-high heat. Add 1 tablespoon oil and sausage; cook, breaking into pieces, until browned, about 5 minutes. Transfer to a plate. Drain all but 1 tablespoon fat; reduce heat to medium. Add remaining 1 tablespoon oil, fennel, and carrots. Season with salt and pepper. Cook, stirring occasionally, until tender, about 10 minutes. Add broth; bring to a simmer. Add pasta, pasta water, lemon zest and juice, cheese, and sausage. Simmer, stirring, 3 to 4 minutes. Remove from heat; let stand to thicken, about 10 minutes. Drizzle with oil. Serve with fennel fronds, lemon wedges, cheese, and arugula.
Reviews (2)
Add Rating & Review 7 Ratings 5 star values: 7 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5 stars 08/22/2018 Everything turned out very good. I added whole fennel seeds to the sausage when it was cooking to get that extra fennel punch. Martha Stewart Member Rating: 5 stars 10/30/2014 Delicious! I had to use mild sausage since sweet wasn't available. I couldn't find arugula by itself. I left the sausage drippings in the pan and those are the only changes. My sauce didn't exactly "thicken" but no one missed that! Very good recipe with a few ingredients most that I had on hand!
Reviews (2)
Add Rating & Review 7 Ratings 5 star values: 7 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
7 Ratings 5 star values: 7 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
7 Ratings 5 star values: 7 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
7 Ratings 5 star values: 7 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 7 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5 stars 08/22/2018 Everything turned out very good. I added whole fennel seeds to the sausage when it was cooking to get that extra fennel punch. Martha Stewart Member Rating: 5 stars 10/30/2014 Delicious! I had to use mild sausage since sweet wasn't available. I couldn't find arugula by itself. I left the sausage drippings in the pan and those are the only changes. My sauce didn't exactly "thicken" but no one missed that! Very good recipe with a few ingredients most that I had on hand!Martha Stewart Member
Rating: 5 stars 08/22/2018
Everything turned out very good. I added whole fennel seeds to the sausage when it was cooking to get that extra fennel punch.
Rating: 5 stars
Rating: 5 stars 10/30/2014
Delicious! I had to use mild sausage since sweet wasn’t available. I couldn’t find arugula by itself. I left the sausage drippings in the pan and those are the only changes. My sauce didn’t exactly “thicken” but no one missed that! Very good recipe with a few ingredients most that I had on hand!
All Reviews for Rigatoni with Sausage and Fennel
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Rigatoni with Sausage and Fennel
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
