Rigatoni with Sausage and Fennel

Directions

Heat olive oil in a large heavy pot or Dutch oven, over medium heat. Add fennel and onion, then saute for 7 minutes, stirring occasionally, until tender. Add sausage and cook for 7-8 minutes, crumbling with a fork, until nicely browned. Add garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper and cook for 1 minute. Pour in the wine and bring to a boil. Then, add the heavy cream, half-and-half, and tomato paste and bring back to a boil. Lower heat and simmer for 20 minutes, or until the sauce has thickened. Add cooked rigatoni to the sauce, then toss to coat. Cook over low heat for 5 minutes to allow the pasta to absorb the sauce. Turn off the heat, stir in parsley and 1/2 cup of the Parmesan. Separate into serving bowls and top with another sprinkle of Parmesan, then enjoy!