Description
Date Night Rigatoni is a rich and flavorful pasta dish featuring rigatoni tossed in a creamy tomato and kale sauce with savory Italian sausage, fennel, and Parmesan cheese. Perfectly balanced with a hint of heat from red pepper flakes, this elegant and comforting meal is ideal for a romantic dinner at home.
Ingredients
Scale
Pasta
- 1 lb. rigatoni
- 2 cups reserved pasta water
Sauce
- 3 tablespoons olive oil
- 2 cups chopped fennel or celery
- 1 large yellow onion, chopped
- 1 lb. ground mild Italian sausage
- 4 cloves garlic, minced
- 1 teaspoon fennel seeds, crushed or chopped
- 1/4 cup tomato paste
- 1 cup dry white wine or chicken broth
- 1 1/4 cups heavy cream
- 2 cups chopped kale
- 1 teaspoon salt
- 1/4 cup freshly grated Parmesan cheese
- 1/4 teaspoon red pepper flakes
Instructions
- Cook the pasta: Fill a large pot with well-salted water and bring it to a boil. Add the rigatoni and cook according to the package directions until al dente. Before draining, reserve 2 cups of the starchy pasta water, then drain the pasta and set aside.
- Sauté vegetables: Heat olive oil in a large, deep pot over medium-high heat. Add the chopped fennel (or celery) and onion. Sauté until very soft and translucent, about 10 minutes, stirring occasionally to prevent burning.
- Cook the sausage: Add the ground mild Italian sausage to the pot. Break it up into small pieces with a spoon and cook until browned all the way through, ensuring no pink remains.
- Add aromatics and tomato paste: Reduce the heat to medium-low. Stir in minced garlic, crushed fennel seeds, and tomato paste. Sauté the mixture for about 3 minutes until fragrant and the tomato paste darkens slightly.
- Deglaze and simmer: Pour in the dry white wine (or chicken broth) to deglaze the pot, letting it sizzle and reduce for a couple of minutes. Then add the heavy cream, bringing the sauce to a low simmer.
- Add kale and season: Stir in the chopped kale and season the sauce with salt. Let the kale wilt gently in the simmering sauce.
- Toss pasta with sauce: Add the cooked rigatoni to the pot and toss well to coat. Use reserved pasta water as needed to thin the sauce to your desired consistency.
- Finish and serve: Stir in the freshly grated Parmesan cheese until melted and creamy. Sprinkle red pepper flakes over the top and add extra Parmesan if desired. Serve immediately with a glass of wine for a romantic, indulgent dining experience.
Notes
- This rigatoni dish combines sausage, kale, and a creamy tomato sauce for a rich and satisfying meal perfect for date night.
- You can substitute fennel with celery if preferred.
- White wine adds great depth of flavor; chicken broth is a good non-alcoholic alternative.
- Reserve the pasta water to adjust the sauce’s thickness for the perfect texture.
- For extra heat, increase red pepper flakes to taste.
- Leftovers store well and reheat nicely, but fresh Parmesan finish is best served immediately.
Nutrition
- Serving Size: 1 serving
- Calories: 636
- Sugar: 6.2 g
- Sodium: 933 mg
- Fat: 30.2 g
- Saturated Fat: 11.8 g
- Unsaturated Fat: 17.9 g
- Trans Fat: 0.3 g
- Carbohydrates: 65 g
- Fiber: 3.6 g
- Protein: 23.5 g
- Cholesterol: 70.9 mg
