Ingredients:

0.5x

1x

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•   1 lb Rigatoni (Try to Bronze Pasta)
•   2 cup Reserved Pasta Water
•   3 tbsp Olive Oil
•   2 cups Chopped Fennel
•   1 Onion
•   1 lb Italian Sausage (grounded)
•   4 Cloves Garlic (minced)
•   1 tsp Fennel Seeds
•   1/4 cup Tomato Paste
•   1 cup Dry White Wine (Or Chicken Broth)
•   1 1/4 cup Heavy Cream
•   2 cups Kale (Chopped)
•   1 tsp Salt
•   1/2 tsp Red Pepper Flakes
•   1/2 cup Pecorino Romano Cheese (Fresh)
•   Zest of 1 Lemon
•   Black Pepper (Fresh )

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

1. Cook the pasta

Bring a large pot of salted water to a boil and cook rigatoni until al dente.

Reserve 2 cups of pasta water before draining.

2. Build the base

Heat olive oil in a large pan over medium heat.

Add fennel and onion and cook for 10–12 minutes, until soft and slightly golden.

(This step builds your flavor—don’t rush it.)

3. Brown the sausage

Add sausage and cook until browned, breaking it into small pieces.

Let it sit undisturbed for a bit so you get those crispy edges.

4. Add aromatics

Lower the heat slightly and add:

garlic

fennel seeds

1/4 tsp red pepper flakes

Cook for about 1–2 minutes until fragrant.

5. Tomato paste step

Stir in tomato paste and cook for 2–3 minutes until it deepens in color.

6. Deglaze

Pour in the wine and scrape up all the flavor from the bottom of the pan.

Let it reduce slightly.

7. Creamy base

Add a splash of pasta water first, then pour in the heavy cream.

Bring to a gentle simmer.

8. Add kale

Stir in kale and let it wilt into the sauce.

Season with salt and black pepper.

9. Combine

Add the cooked pasta to the sauce.

Toss everything together, adding reserved pasta water as needed until the sauce becomes glossy and coats the pasta.

10. Finish

Turn off heat and stir in:

Pecorino Romano

remaining red pepper flakes

lemon zest

Finish with a drizzle of olive oil and extra black pepper.

Serve

Top with more Romano and serve immediately.

It’s creamy, a little spicy, slightly bright from the lemon zest and that Romano gives it that bold, salty bite that makes it feel restaurant level.