Mezzi Rigatoni with Fennel Sausage Ragu

 

The Red Hen in Washington D.C. is a favorite restaurant of the Bidens. The first couple eats there often and they both always order the exact same thing....Mezzi Rigatoni with Fennel Sausage Ragu. Today I am going to share The Red Hen recipe with you.

Now there are 3 ingredients in the recipe that will likely not be in your pantry. The first is fennel pollen. It is a signature flavor in this dish. but you are not going to find it at your local grocery store. I buy mine at Amazon. If you don't want to buy it, you can substitute with more fennel seeds, but grind them up as fine as possible.

The second uncommon ingredient is tomato passata. This is actually an uncooked tomato puree. I buy mine from Amazon again....but you can substitute regular tomato puree if push comes to shove. Just be advised that passata has a brighter, bolder taste.

The third ingredient surely missing from your pantry is the pasta. Mezzi rigatoni is regular rigatoni's shorter, fatter brother. Again, I get mine from Amazon....but regular rigatoni will still fill the bill.

INGREDIENTS

1/2 teaspoon fennel seeds

1/4 cup olive oil plus 1 tablespoon

2 cloves garlic, sliced thin

1, 24-ounce jar tomato passata

2 teaspoons fennel pollen

1/2 teaspoon oregano

1/2 teaspoon salt

1/4 teaspoon fresh ground black pepper

1 pound mild Italian sausage, casings removed

12-ounces dried mezzi rigatoni

2-1/2 tablespoons unsalted butter

5 tablespoons grated pecorino Romano, plus more for serving

3 tablespoons finely grated Parmigiano-Reggiano

DIRECTIONS

1. In a small skillet over low heat, toast the fennel seeds until fragrant, 5 to 7 minutes, stirring occasionally. Transfer to a plate to cool, then finely grind in a mortar and pestle or a spice grinder.
2. Bring a large pot of salted water to a boil.
3. Meanwhile, in a cold large saucepan, combine 1/4 cup of the olive oil and the garlic. Turn the heat to medium and cook, stirring occasionally, until the garlic is lightly toasted around the edges, 3 to 5 minutes. Slowly stir in the passata, followed by the ground fennel, fennel pollen, oregano, 1/2 teaspoon of salt and the black pepper. Bring to a simmer, reduce the heat to medium-low and cook, stirring occasionally, until somewhat thickened and darker, adjusting the heat as needed to prevent scorching or splattering, 20 to 25 minutes. When you drag a spatula through the sauce, it should briefly hold a line where you can see the pan underneath.
4. While the sauce is simmering, line a large plate with paper towels and keep it nearby. In a large skillet over medium heat, heat the remaining olive oil until shimmering. Add the sausage and cook, stirring occasionally, until well-browned and cooked through, about 10 minutes. Transfer the sausage to the prepared plate to drain the fat.
5. Add the sausage to the tomato sauce and continue to simmer for an additional 10 to 15 minutes.
6. Once the water is boiling,  add the pasta and cook according to the package instructions, until al dente. Reserve 1/4 cup of the pasta water, then drain.
7. Reduce the heat under the sauce to low, and stir in the butter until it is incorporated and the mixture is glossy. Add the pecorino Romano and Parmigiano-Reggiano and stir to incorporate and create a smooth sauce. Add the cooked pasta to the tomato sauce. Gradually add the pasta water, stirring until the sauce coats the pasta. If it seems a bit runny, continue to cook and stir over low heat until the sauce adheres to the rigatoni.
8. Transfer to a serving platter or bowl and serve warm, topped generously with more grated pecorino Romano.

Wine pairing: Chianti Classico