Sausage And Fennel Pasta

Ingredients

• 12 ounces rigatoni
• 2 tablespoons extra-virgin olive oil
• 16 ounces Italian pork sausage – casings removed
• 16 ounces fennel bulb – thinly sliced, fronds reserved
• 4 ounces onion – finely chopped
• 3 cloves garlic – thinly sliced
• 1 teaspoon fennel seeds – lightly crushed
• 0.5 teaspoon crushed red pepper flakes
• 0.5 cup dry white wine
• 2 tablespoons unsalted butter
• 2 ounces pecorino romano – finely grated
• kosher salt
• black pepper – freshly ground
• fennel fronds – chopped (for serving)

Instructions

1. Bring a large pot (at least 4 quarts) of water to a boil. Salt generously with kosher salt.
2. Prep the aromatics: Trim the fennel, reserving the fronds for serving; thinly slice the bulb. Finely chop the onion and thinly slice the garlic. Lightly crush the fennel seeds.
3. Heat 1 tablespoon olive oil in a large, deep skillet over medium heat. Add the fennel and onion with a pinch of kosher salt and cook, stirring occasionally, until softened and lightly golden at the edges, 8–10 minutes.
4. Push the vegetables to the edges of the pan and add the remaining 1 tablespoon olive oil. Add the sausage (casings removed), breaking it into small pieces. Cook until well browned and no longer pink, 6–8 minutes.
5. Stir in the crushed fennel seeds and red pepper flakes and toast until fragrant, 30 seconds. Add the sliced garlic and cook until just aromatic, 30–60 seconds.
6. Pour in the white wine, scraping up any browned bits, and simmer until reduced by about half, 2–3 minutes. Reduce heat to low to keep warm.
7. Meanwhile, cook the rigatoni in the boiling water until 1–2 minutes shy of al dente according to package time. Reserve 1 to 1.5 cups pasta cooking water, then drain.
8. Add the drained pasta to the skillet with the sausage and fennel. Add 0.75 cup reserved pasta water and the butter. Cook over medium-high heat, tossing constantly, until the sauce looks glossy and begins to cling, 1–2 minutes.
9. Off the heat, sprinkle in the pecorino romano and toss vigorously, adding more reserved pasta water as needed in small splashes to create a silky sauce that coats the pasta. Season to taste with kosher salt and black pepper.
10. Serve immediately, topped with chopped fennel fronds.