RIGATONI POMODORO Recipe
Burrata, fennel sausage, roasted San Marzano tomato sauce, rigatoni, basil, fennel chili crumb.
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Ingredients
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Pasta and Sauce
Fennel Sausage
Topping
Method
Preparation
Cook the Sausage
In a large skillet, heat the olive oil over medium heat. Add the fennel sausage and cook until browned, breaking it up with a spoon, about 5-7 minutes.
Cook the Pasta
While the sauce is simmering, cook rigatoni in a large pot of salted boiling water according to package instructions until al dente. Drain and reserve 1 cup of pasta water.
Combine Pasta and Sauce
Add the cooked rigatoni to the sauce in the skillet. Toss to combine, adding reserved pasta water as needed to reach desired sauce consistency. Stir in chopped basil.
Prepare the Topping
In a small bowl, mix together toasted fennel seeds and chili flakes.
Serving
Plate the Dish
Serve the rigatoni pomodoro in bowls, topped with slices of burrata cheese and a sprinkle of the fennel chili crumb.
