Sausage and Cavolo Nero Rigatoni with Fennel and Chili

Cooking pot filled with creamy sausage and kale pasta on a wooden board.

Sausage and Cavolo Nero Rigatoni with Fennel and Chili

This quick, simple Sausage and Cavolo Nero Rigatoni with Fennel and Chili is a rich, hearty pasta equally as good for family dinners as it is for guests!

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: Italian

Servings: servings

Author: Margie Nomura

Ingredients

17.5 oz rigatoni
olive oil
6 sausages
1 fennel bulb sliced with mandolin (see note)
1 onion finely sliced lengthways
3 garlic cloves
3 sprigs of thyme stalks removed
1 large handful of chopped lacinato kale (cavolo nero)
4 tbsp creme fraiche
1 splash of marsala or sherry / white wine
Parmesan to serve
Red pepper flakes (dried chili flakes) to serve

US Customary - Metric

Instructions

Squeeze the sausages from the skins and sauté in a little olive oil until golden and caramelized.
Remove the sausage from the pan and add the sliced onion and fennel. Sauté for a few minutes until soft, then add the garlic and thyme and sauté for a couple of minutes.
Add the Marsala and simmer until evaporated. Add the kale, followed by a splash of water. Season well and simmer until it is tender and the liquid has evaporated.
Stir through the crème fraîche and a splash of pasta water, then add the sausages back to the pan.
Boil the rigatoni until cooked, drain, and stir through the pasta sauce.
Plate up with lots of grated Parmesan and a sprinkle of chili flakes.

Notes

Storage

To Store: If you have leftover rigatoni, refrigerate it in an airtight container for up to 3-4 days.

To Reheat: Eat the pasta cold or at room temp for a quick lunch. You can also heat it up slowly on the stove or in the microwave. Over it and add just a splash of water if the sauce is too thick.

To Freeze: Once cooled completely, portion into airtight containers with some of the sauce. Freeze for up to 3 months. Defrost overnight in the fridge before reheating gently.

Quick tip

If you don't have a mandoline to slice the fennel, a sharpened, large, heavy knife will also do the job. Just make sure you get the pieces nice and thin!

Nutrition