1 head fennel, fronds and stalks removed (thinly sliced)
4 oz dry hard sausage or Italian sausage (sliced)
2 cloves garlic,
6 oz jar artichoke hearts, drained and chopped*
coarse salt, black pepper, crushed red pepper flakes and dried oregano leaves (to taste)
½ cup dry white wine
¾ cup half and half (can use fat free, if desired) or cream or milk
½ cup shaved or grated Parmesan
¼ cup baby arugula
Cook rigatoni according to package directions. Reserve pasta water and set pasta aside. Heat olive oil in a large skillet to medium-high heat. Add sliced fennel and cook 1-2 minutes, until starting to soften. Add sausage and saute 1-2 minutes until it starts to brown, then add garlic and saute 30-60 seconds, until fragrant. Add the artichokes and season with a dash of salt, pepper, crushed red pepper flakes and oregano; stir to combine. Add ¾ cup pasta water and dry white wine. Cook 1-2 minutes, until sauce starts to thicken. Stir in half and half and add the cooked pasta to the pot. Season with another dash of salt and pepper and toss sauce with pasta. Fold in Parmesan cheese and arugula and distribute pasta into bowls. Serve.
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