Recipes

Mezze Rigatoni With Fennel Sausage Ragù and Pecorino Romano

Michael Friedman

Chef/Co-Owner

The Red Hen

Washington
D.C.
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Menu Price: 
$17.00
Food Cost: 
22%
Yield: 
4 to 6 servings
Ingredients: 
As needed
Salt
1
Lb
Rigatoni or Other Dried Pasta
3
tbs
Extra-Virgin Olive Oil
3
each
Garlic Cloves, Thinly Sliced
5
c
Recipe: 
1
Lb
Recipe: 
4
tbs
Butter
1 c, plus as needed
Pecorino Romano, Grated
1
tsp
Fennel Pollen
1

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.

2

While pasta is cooking, add olive oil and garlic to a large saucepan. Turn heat to medium and let ingredients heat together.

3

Once garlic has browned, add tomato sauce and sausage. Mix well and let heat through for 3 to 5 minutes.

4

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.

5

Spoon pasta into bowls and garnish with grated cheese. Serve immediately.

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