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Rigatoni with Sausage and Fennel

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Source: Martha Stewart Living, November 2014
Total Time Prep Servings

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How would you rate this recipe?
7
  • MS12337316
    30 OCT, 2014
    Delicious! I had to use mild sausage since sweet wasn't available. I couldn't find arugula by itself. I left the sausage drippings in the pan and those are the only changes. My sauce didn't exactly "thicken" but no one missed that! Very good recipe with a few ingredients most that I had on hand!
    Reply
    • johnfanella
      15 DEC, 2018
      This recipe just doesn’t work. All the liquid remains at the bottom leaving the actual pasta dry. Because the pasta is added to the other ingredients in the pan and then stirred the pasta falls apart. The lemon eclipses the flavor of the fennel. Sorry but this one is a no go. Breaks too many Italian cooking rules.
  • tessasjunk
    22 AUG, 2018
    Everything turned out very good. I added whole fennel seeds to the sausage when it was cooking to get that extra fennel punch.
    Reply

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