Rigatoni with Sausage & Fennel

Heat 3 tbl olive oil in a large heavy pot or Dutch oven over medium heat. Add the fennel and onion and saute for 7 minutes until tender, stirring occasionally. Add the sausage and cook for 7 to 8 minutes, crumbling it with a fork, until nicely browned. Add the garlic, 2 tsp salt, 1 tsp 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 and add 2 tbl 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 2 minutes to allow the pasta to absorb the sauce. Off the heat, stir in the parsley and ¹⁄₂ cup of Parmesan. Serve hot in shallow bowls with the remaining Parmesan on the side.