Mezzi Rigatoni In A Tuscan Fennel Sausage Ragu Recipe

Prepare aromatics

Heat a wide, heavy-bottomed sauté pan or saucepan over medium heat. Add 2 tbsp extra-virgin olive oil. When shimmering, add the diced onion, carrot, celery and chopped fennel. Sauté, stirring occasionally, until vegetables are softened and beginning to color, about 6–8 minutes.

Cook garlic

Add the minced garlic and crushed red pepper flakes to the pan and cook for 30–45 seconds until fragrant, taking care not to brown the garlic.

Brown sausage

Increase heat to medium-high. Add the removed fennel sausage meat, breaking it up with a wooden spoon. Brown the sausage well, about 6–8 minutes, until no longer pink and beginning to caramelize. Drain off and discard excess fat if there is more than 1 tablespoon in the pan (reserve a little to coat the vegetables).

Deglaze

Pour in the white wine to deglaze the pan, scraping up browned bits from the bottom. Let the wine reduce by about half, 2–3 minutes.

Add tomato elements and herbs

Stir in the tomato paste and cook 1 minute to deepen flavor. Add the crushed San Marzano tomatoes, chopped rosemary, thyme, bay leaf, salt and pepper. Stir to combine, then add the stock. Bring to a gentle simmer.

Simmer

Reduce heat to low so the sauce simmers gently. Partially cover and cook 20–30 minutes, stirring occasionally, until the ragu thickens and flavors meld. If the sauce reduces too quickly, add a splash of water or stock.

Finish ragu

Remove the bay leaf. Taste and adjust seasoning. If you prefer a silkier, richer sauce, stir in 2 tbsp heavy cream off the heat. Keep the ragu warm while you cook the pasta.

Cook pasta

Bring a large pot of water to a rolling boil and add 2 tbsp salt. Add the mezzi rigatoni and cook until very al dente according to package instructions minus 1 minute (typically 9–11 minutes depending on brand). Reserve 1 cup (240 ml) of pasta cooking water, then drain the pasta.

Combine pasta and ragu

Return the drained pasta to the pot or to the pan with the ragu set over low heat. Add about 1/2 cup (120 ml) of the reserved pasta water and toss to coat. Add more pasta water as needed to achieve a glossy, clingy sauce that fills the rigatoni grooves—typically 1/2 to 3/4 cup (120–180 ml) total. Cook together 1–2 minutes so the sauce adheres to the pasta.

Finish and serve

Stir in 50 g of the grated cheese and the chopped parsley, tossing until combined. Taste and adjust salt and pepper. Divide among serving plates, sprinkle with remaining cheese, drizzle a little extra-virgin olive oil over each serving, and grind a little extra black pepper on top. Serve immediately.