Go Back
Date night rigatoni with sausage cream sauce, kale, and Parmesan in a pasta bowl

Date Night Rigatoni with Sausage Cream Sauce and Parmesan

Date night rigatoni is a creamy pasta dish with savory sausage, tender kale, and Parmesan in a rich sauce that feels special enough for a memorable dinner. Its hearty texture and balanced flavors make it a comforting choice for an elevated meal at home.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 636
Ingredients Method Notes

Ingredients
  

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
Finish
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 teaspoon red pepper flakes

Method
 

Preparation
  1. Cook the rigatoni according to package directions in well-salted water. Drain the pasta and reserve 2 cups of the starchy cooking water.
Cooking
  1. Warm olive oil in a large deep pot over medium-high heat. Add the fennel or celery and onion, then cook for about 10 minutes until very soft. Add the sausage and cook while breaking it into small pieces until browned and fully cooked.
  2. Reduce the heat and add the garlic, fennel seeds, and tomato paste. Cook for about 3 minutes until fragrant. Pour in the wine or chicken broth and allow it to cook off, then add the cream and bring the sauce to a gentle simmer. Stir in the kale and season with salt.
  3. Combine the sauce with the cooked rigatoni. Add reserved pasta water as needed to loosen the sauce and help it coat the pasta. Mix in the freshly grated Parmesan cheese and finish with red pepper flakes and additional Parmesan before serving.
Serving
  1. Serve the finished rigatoni warm.

Notes

Fennel seeds: Use 2 teaspoons of fennel seeds when using celery instead of fennel to add more fennel flavor. Pasta: Cook the rigatoni until al dente so the noodles retain slight firmness and hold up well when combined with the sauce.