Nutrition balance score
Unbalanced
Glycemic Index
51
Low
Glycemic Load
36
High
Nutrition per serving
Calories716.4 kcal (36%)
Total Fat33.8 g (48%)
Carbs70.3 g (27%)
Sugars8.4 g (9%)
Protein27 g (54%)
Sodium914.1 mg (46%)
Fiber5.6 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1 lbrigatoni
+ 2 cups reserved pasta water
3 tablespoonsolive oil
2 cupsfennel
chopped, or celery
1yellow onion
large, chopped
1 lbItalian sausage
ground, mild
4cloves garlic
minced
1 teaspoonfennel seeds
crushed or chopped
¼ cuptomato paste
1 cupdry white wine
or chicken broth
1 ¼ cupsheavy cream
2 cupskale
chopped
1 teaspoonsalt
¼ cupparmesan cheese
freshly grated
¼ teaspoonred pepper flakes
Instructions
Step 1
Pasta: Cook rigatoni according to package directions in well-salted water. Reserve 2 cups of the starchy water when you drain.
Step 2
Sausage: Heat olive oil in a large, deep pot over medium high heat. Add the fennel and onion. Saute until very soft – about 10 minutes. Add the sausage. Cook, breaking into small pieces, until browned all the way through.
Step 3
Sauce: Turn the heat down. Add the garlic, fennel seeds, and tomato paste. Sauté until fragrant – about 3 minutes. Add the wine; let it sizzle out. Add the cream; let it come to a low simmer. Stir in the kale. Season with salt.
Step 4
Toss sauce with the cooked pasta. Add reserved pasta water as needed to thin the sauce. Stir in freshly grated Parmesan cheese. Finish with red pepper flakes and more Parm. Serve with a glass of wine.
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