Many of our friends have grown children who have moved out and are living independently. Most of those empty nesters are selling their homes and downsizing to smaller homes or apartments– they have no need for so much space any longer.
As luck would have it, my two sons are back at home living with us. We are delighted to have them here, but I close the door to their rooms every day so I do not have to look at or deal with the mess within. I had them both cleaned out so nicely and that certainly did not last for long. Even still, I am happy to have them home, cooking for them and eating as a family.
Looking at it from the other side, people usually renovate their homes for aesthetic reasons or to create more space for their families. Recently, my family has grown quite a bit. We have new nieces/nephews, and cousins are getting married and having children too. All of them are invited to my home for Thanksgiving, no matter what. When I suggested an addition to our house, my husband was flabbergasted. But he knew I had my heart set on it, and understood the reasoning. That was about three years ago and we are enjoying our newly renovated space even more than we imagined!
Every year, my married nieces and nephews switch off whose home they go to for the holidays. I have to admit, I miss them if they are not with me. I like to think they would rather be at my home because our Thanksgiving is fun and special and just plain wonderful. We cook together, eat together, and even hire a bartender, so it is a big, big festive occasion. This year, I am so excited to be hosting them all back at my home.
Now that my niece’s shower is over (pictures to come!) I have one more wedding and onto Thanksgiving. Cooking has not been a priority for me with all the whirlwind events happening, so it has become time to practice what I preach and keep my menus simple. This recipe is a rare find– both my boys love it!
Besides being a picky-eater pleaser, this pasta dish is also one of my favorites. The sweet Italian sausage brings not only a sweet flavor to it but a wonderful texture as well. Despite the name, the heavy cream and half and half make it creamy, not heavy. It is just the right amount. The true star of the dish is fennel, both the seeds and the fresh plant itself. If fennel isn’t your thing, just leave them out– you will still have a tasty, hearty pasta, but you will be missing out. These two ingredients are the secrets that give this dish it’s rich, magical taste. And of course, topping it off with Parmesan makes this dish a wonderful new comfort food. It is easy to make and worth every minute.
This recipe is courtesy of Ina Garten and will serve 6 people who will add this to their list of favorites.
Ingredients for Rigatoni with Sausage and Fennel:
3 tablespoons good olive oil
3 cups chopped fennel (1 large bulb)
1 1/2 cups chopped yellow onion
1 1/4 pounds sweet Italian sausages, casings removed
2 teaspoons minced garlic (2 cloves)
1/2 teaspoon whole fennel seeds, crushed with a mortar and pestle
1/2 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 cup dry white wine
1 cup heavy cream
2/3 cup half-and-half
2 tablespoons tomato paste
1 pound rigatoni
1/2 cup chopped fresh parsley leaves
1 cup freshly grated Italian Parmesan cheese, divided
Heat the olive oil in a large heavy pot or Dutch oven, such as Le Creuset, over medium heat.
Add the fennel and onion and saute for 7 minutes, stirring occasionally, until tender. Add the sausage and cook for 7 to 8 minutes, crumbling it with a fork, until nicely browned.
Add the garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper and cook for one minute.
Pour in the wine, bring to a boil, and add the heavy cream, half-and-half, and tomato paste.
Bring back to a boil, lower the heat, and simmer for 20 minutes, until the sauce has thickened.
Meanwhile, bring a large pot of water to a boil, add 2 tablespoons salt, and cook the rigatoni according to the directions on the package.
Drain and add to the sauce, stirring to coat the pasta.
Cook over low heat for 5 minutes to allow the pasta to absorb the sauce.
Off the heat, stir in the parsley and 1/2 cup of the Parmesan.
Serve hot in shallow bowls with the remaining 1/2 cup Parmesan on the side.
It’s that simple!
