Fennel, Kale, and Sausage Rigatoni with Cream Sauce



  • 1lb rigatoni
  • 1 medium onion sliced thin
  • 1 bulb of fennel sliced thin
  • 1 lb italian sweet sausage
  • salt
  • pepper
  • crushed red pepper
  • 3 tablespoons olive oil
  • 3 cup of kale chopped
  • zest of one lemon

Alfredo sauce

  • 4 tablespoons of butter
  • 2 cloves of garlic minced
  • 16 oz of 1/2 & 1/2
  • 2 1/2 cups grated parmesan romano


Saute fennel, onion , red pepper in olive oil.  When soft add sausage and brown.   Mix together.  Add kale and cook until tender.  Add lemon zest.  Add to al dente cooked pasta and pour  alfredo sauce and mix together.

Alfredo Sauce – melt butter, add garlic cook until translucent.  Add cream.  Add cheese, stir until it thickens.  Add to pasta, fennel and sausage.


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