Rigatoni With Sausage and Cream

Recipe by gailanng

Mild Italian sausage in a seasoned tomato-cream sauce with the addition of one of my favorite herbs...fennel seed!

Top Review by Lavender Lynn

Great Sauce!! I loved the taste of the sauce and we did leave out the fennel because of DD. I would definitely make this again but I would double the sauce for the amount of pasta. Made for PRMR.

Ingredients Nutrition


  1. Heat olive oil in heavy saucepan; add sausage and brown.
  2. Add onion and garlic; cook until the onion is translucent.
  3. Add tomato sauce, tomato paste, sugar, crushed fennel seed, and basil; stir and cook over moderate heat for 20 to 30 minutes.
  4. Bring 4 quarts of water to a boil in a large pot and add all the pasta at once; stir well.
  5. When the sauce is ready, put half-and-half in a bowl and add a little of the hot sauce to it to temper the milk. Add the milk to the rest of the sauce. When the rigatoni is cooked al dente, drain and put in large serving bowl. Add the sauce and stir to coat.
  6. Garnish with basil leaves and serve with fresh parmesan cheese.

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