Dpnb Rigatoni Recipe

Cook pasta

Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente according to package directions (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the rigatoni and set aside.

Cook sausage

While pasta cooks, heat a large skillet over medium heat. Add the crumbled sweet fennel sausage (no additional oil needed if sausage is fatty). Cook, breaking into pieces with a spoon, until browned and cooked through, about 6–8 minutes. Transfer cooked sausage to a plate and set aside, leaving rendered fat in the pan.

Cook shrimp

Pat shrimp dry and season lightly with salt and pepper. Add 1 tablespoon olive oil to the same skillet over medium-high heat. Add shrimp in a single layer and cook until opaque and pink, about 1–1.5 minutes per side (depending on size). Remove shrimp to a plate and keep warm.

Lower heat to medium. Add 2 tablespoons butter to the skillet with any remaining sausage fond. Add the finely diced shallot and cook until softened, about 1–2 minutes. Add the minced garlic and red pepper flakes and cook 30–45 seconds until fragrant (do not brown).

Deglaze the pan with the white wine, scraping up browned bits, and let it reduce by half, about 1–2 minutes. Add the chicken or seafood stock and bring to a gentle simmer for 2–3 minutes to concentrate flavor.

Stir in the remaining 2 tablespoons butter and the heavy cream. Add lemon zest and lemon juice. Simmer gently until the sauce slightly thickens, about 2 minutes. If the sauce seems too thin, add 1/4 cup reserved pasta water at a time until desired consistency is reached.

Return the browned sausage and cooked shrimp to the skillet to warm through for 1 minute. Add the drained rigatoni and toss to coat in the lemon-butter sauce. If needed, add up to 1/2 cup reserved pasta water to loosen the sauce and help it cling to the pasta.

Stir in the grated Parmesan, chopped parsley, and adjust seasoning with salt and freshly ground black pepper to taste. Finish with a small squeeze of lemon if desired.

Divide the rigatoni among 2 appetizer plates (this recipe makes 2 appetizer servings). Garnish with extra parsley and a light sprinkle of additional Parmesan and red pepper flakes if desired. Serve immediately.