Mezze Rigatoni With Fennel Sausage Ragù and Pecorino Romano
The Red Hen
Bring a large pot of water to boil. Season with salt until it tastes like seawater. Add rigatoni and cook according to package instructions, stopping just under al dente.
While pasta is cooking, add olive oil and garlic to a large saucepan. Turn heat to medium and let ingredients heat together.
Once garlic has browned, add tomato sauce and sausage. Mix well and let heat through for 3 to 5 minutes.
Add butter, 1 cup cheese and fennel pollen. Stir well until cheese and butter have melted into sauce. Add rigatoni and season with salt to your liking. Cook for 3 to 4 minutes, until pasta and sauce are incorporated well and pasta is al dente.
Spoon pasta into bowls and garnish with grated cheese. Serve immediately.