-
1
Preheat the oven to 425 degrees F. Brush a shallow 3-quart baking dish with olive oil.
-
2
Bring a large pot of salted water to a boil.
-
3
Add the pasta and cook until very al dente; you still want it to retain a little bite.
-
4
Reserve 1/2 cup pasta water.
-
5
Drain well.
-
6
Meanwhile, in a large Dutch oven over medium-high heat, add the olive oil.
-
7
When the oil is hot, add the sausage and cook and crumble with a wooden spoon until no longer pink, about 4 minutes.
-
8
Add the onion and fennel; cook until softened, about 10 minutes.
-
9
Add the garlic and red pepper flakes and cook until the garlic is fragrant, about 1 minute.
-
10
Add the tomatoes and season with salt.
-
11
Bring to a simmer and add the cream.
-
12
If the sauce is too thick, add a little water from the pasta.
-
13
Turn up the heat to medium high and simmer rapidly to thicken the sauce and blend the flavors, about 10 minutes.
-
14
Add the rigatoni and basil and toss to coat the pasta with the sauce.
-
15
Remove from the heat and stir in half each of the mozzarella and parmesan.
-
16
Transfer the mixture to the prepared baking dish and sprinkle with the remaining mozzarella and parmesan.
-
17
Bake until browned and bubbly, 15 to 20 minutes.
-
18
Let sit 10 minutes before serving.
-
19
Photograph by Steve Giralt
