Red Hen Rigatoni Recipe | Italian Restaurant Style
Cook the classic Red Hen Rigatoni Recipe featuring fennel sausage ragu, mezzi rigatoni, and cheese. A comforting Italian pasta favorite made simple.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 pound Italian sausage with fennel, casing removed
- 1 teaspoon fennel seeds lightly crushed
- 3 cloves garlic minced
- 2 cups tomato passata or high-quality tomato puree
- ½ teaspoon fennel pollen optional, but adds depth
- 1 teaspoon dried oregano
- 1 teaspoon fine salt adjust to taste
- ½ teaspoon freshly ground black pepper
- 1 pound dried mezzi rigatoni pasta
- 3 tablespoons unsalted butter
- ½ cup finely grated Pecorino Romano
- ½ cup finely grated Parmigiano-Reggiano
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add mezzi rigatoni and cook until al dente. Reserve 1 cup of pasta water before draining.
- Brown the sausage: In a large skillet or Dutch oven, heat olive oil over medium heat. Add sausage, breaking it into small pieces. Cook until browned and slightly crispy.
- Toast the fennel & garlic: Add crushed fennel seeds and garlic to the pan. Stir for 1 minute until fragrant.
- Build the sauce: Pour in the tomato passata, then stir in oregano, fennel pollen, salt, and pepper. Lower the heat and let it simmer for 25–30 minutes, stirring occasionally, until thickened.
- Finish with butter & cheese: Add butter and stir until melted into the sauce. Toss in the drained pasta and a splash of reserved pasta water to help the sauce cling. Mix well.
- Add the cheese: Sprinkle Pecorino Romano and Parmigiano-Reggiano into the skillet. Toss until the pasta is glossy and coated.
- Serve: Plate the pasta hot, and finish with an extra dusting of cheese if you like.