Ingredients:

  • 2 Tbsp Olive Oil
  • 1 lb Italian Sausage, removed from casings (mild or hot)
  • 1 medium Yellow Onion, finely diced
  • 1 small Fennel Bulb, finely diced (reserve fronds for garnish)
  • 4 cloves Garlic, minced
  • 1 cup Roasted Red Peppers, drained and roughly chopped
  • 2 Tbsp Tomato Paste (Double Concentrated)
  • 1/2 cup Dry White Wine (e.g., Pinot Grigio, or use chicken stock)
  • 1 cup Chicken or Vegetable Stock (Low Sodium)
  • Kosher Salt and Freshly Ground Black Pepper, to taste
  • 1/2 tsp Red Pepper Flakes (optional)
  • 12 oz Radiatori Pasta
  • 1/2 cup Heavy Cream
  • 1/2 cup Parmigiano-Reggiano, finely grated, plus more for serving
  • 1/4 cup Fresh Parsley, chopped (or fennel fronds)

Instructions:

  1. Mise en Place: Dice the onion and fennel, mince the garlic, chop the peppers, and measure all liquids.
  2. Brown the Sausage: Heat olive oil in a Dutch oven over medium-high heat. Add the sausage meat, breaking it up thoroughly. Cook until deeply browned and the fat has rendered (approx. 6–8 minutes).
  3. Sauté Aromatics: Drain off all but 1 Tbsp of rendered fat. Reduce heat to medium. Add the diced onion and fennel. Sauté until softened and translucent, about 5–7 minutes. Season lightly with salt and pepper.
  4. Add Garlic and Paste: Stir in the minced garlic and tomato paste. Cook for 1 minute, stirring constantly, until the tomato paste darkens slightly. This vital step deepens the flavor. Add red pepper flakes now, if using.
  5. Deglaze: Pour in the white wine (or extra stock). Scrape up any brown bits stuck to the bottom of the pan. Bring to a simmer and cook until the liquid has reduced by half.
  6. Simmer the Ragù: Add the chopped roasted red peppers and the stock to the pan. Bring to a low simmer. Reduce the heat and cook gently for 15 minutes to allow the flavors to marry.
  7. Cook the Radiatori: While the ragù simmers, bring a large pot of heavily salted water to a rolling boil. Add the radiatori and cook until al dente—about 1 minute less than the package instructions recommend.
  8. Reserve Pasta Water: Before draining, scoop out 1.5 cups of the starchy cooking water. Drain the pasta immediately.
  9. Enrich the Sauce: Turn the heat on the ragù to low. Stir in the heavy cream and the grated Parmigiano-Reggiano. Taste and adjust seasoning with salt and pepper.
  10. Emulsify and Combine: Add the drained, slightly undercooked radiatori directly into the ragù pan. Toss vigorously. Add 1/2 cup of the reserved pasta water. Continue tossing over low heat for 1–2 minutes until the sauce creates a rich, glossy coating. Add more pasta water, a splash at a time, if the sauce seems too tight or dry.
  11. Serve: Garnish immediately with fresh parsley and a final grating of Parmesan cheese.