This pasta. This is last-meal kind of pasta. This is the kind of pasta you eat when you don’t just want any old variety of carbs and cheese — you want grown-up, legit, every-bite-is-a-flavor-explosion kind of pasta. This is it.
I happened upon this recipe for creamy rigatoni with sausage and fennel (oooo, even sounds fancy) about a month or so ago when I was tired of our run-of-the-mill spaghetti night. Don’t get me wrong — homegirl loves her classic old school marinara sauce and long noodles that wrap around a fork combo, with an extra sprinkling or five of grated Parmesan. I’m not above it. But sometimes it just doesn’t hit the pasta spot.
This pasta? With its creamy tomato sauce that hugs every bite of al dente rigatoni paired with sweet Italian sausage and hints of crunchy veg all topped with a waterfall of fresh-grated salty Parmesan cheese and fresh parsley? THIS pasta hits every spot, and then some.17