Directions

1. 1. IN A MEDIUM/LARGE SAUCEPAN HEAT THE OIL. OVER LOW HEAT ADD THE ONION AND FENNEL IF USING, STIRRING OFTEN, UNTIL SOFT. ADD SAUSAGE AND COOK STIRRING, BREAKING THE SAUSAGE DOWN IN THE PAN UNTIL COOKED THROUGH. ADD THE GARLIC AND PEPPER FLAKES. STIR. STIR IN THE TOMATO PASTE UNTIL IT STARTS TO STICK TO THE PAN, A NICE DEEP COLOR. ADD THE WINE AND COOK IT DOWN STIRRING CONSTANTLY UNTIL HALF THE LIQUID IS GONE. STIR IN CREAM AND BROTH, REDUCE THE HEAT TO A SIMMER, CONTINUE TO COOK FOR ABOUT 10 MINUTES, UNCOVERED.

2. 2. WHILE THE SAUCE IS FINISHING UP COOK THE RIGATONI IN PASTA WATER (SEASONED WITH FRENCH GRAY COARSE SALT, ( I USE 1 TABLESPOON) TO AL DENTE. DRAIN AND SAVE ABOUT ¾ CUP OF THE PASTA WATER. ADD ½ CUP OF THE WATER TO THE SAUCE. YOU MAY NEED MORE TO MAKE A RICH CREAMY SAUCE. ADD HALF THE PARMESAN CHEESE, SALT AND PEPPER TO TASTE, STIR AND GARNISH WITH FRESH BASIL AND THE REST OF THE CHEESE. SERVE OUT OF THE PAN.