Rigatoni Alla Zozzona Recipe

Boil pasta

Bring a large pot of water to a rolling boil and add 1 tablespoon coarse salt. Add 1 lb rigatoni and cook until 1–2 minutes shy of package al dente (about 9–11 minutes depending on brand). Reserve 1 cup pasta cooking water, then drain the rigatoni and set aside.

Heat a large wide skillet over medium-high heat. Add 2 tablespoons extra-virgin olive oil and when shimmering add 1 tsp fennel seeds and 1 tsp red pepper flakes. Toast for 30 seconds until aromatic.

Add 1 lb removed-casing Italian sausage to the skillet. Break it up with a wooden spoon and brown until no longer pink and starting to crisp, about 6–8 minutes. Transfer browned sausage to a bowl and leave rendered fat in the pan (leave about 1 tablespoon fat in pan; discard excess if too much).

Add the diced medium yellow onion and sliced fennel bulb to the same skillet. Sauté over medium heat until softened and beginning to caramelize, about 6–8 minutes. Add 3 minced garlic cloves in the last 60 seconds and sauté until fragrant.

Pour in 1 cup dry white wine to deglaze the pan, scraping browned bits from the bottom with a wooden spoon. Let the wine reduce by about half, 2–3 minutes.

Return the browned sausage to the skillet. Add 1 cup chicken stock and simmer for 3–4 minutes to meld flavors and slightly reduce.

Lower heat to medium-low and stir in 1 cup heavy cream. Simmer gently for 3–5 minutes until sauce is slightly thickened. Taste and add 1 tsp salt and 1 tsp freshly ground black pepper, adjusting to preference.

Stir in 3 oz finely grated Parmesan cheese until melted and incorporated. If the sauce seems too thick, add reserved pasta cooking water, 2 tablespoons at a time, until the sauce reaches a glossy, clingy consistency that will coat the rigatoni (you will likely use 1/4 to 1/2 cup).

Add the drained rigatoni to the skillet and toss gently to coat in the sauce. Cook together for 1–2 minutes to allow pasta to absorb some sauce. Stir in 1 teaspoon lemon zest (optional) and 2 tablespoons chopped fennel fronds.

Check seasoning and adjust salt and pepper as needed. Serve hot with extra grated Parmesan at the table.