Red Hen Rigatoni Recipe | Italian Restaurant Style
This Red Hen Rigatoni Recipe is a comforting Italian pasta dish inspired by the famous Red Hen restaurant. It features a rich fennel sausage ragu simmered with tomato passata, garlic, oregano, and a touch of fennel pollen for depth. Tossed with mezzi rigatoni, butter, and a blend of Pecorino Romano and Parmigiano-Reggiano, this pasta is hearty, flavorful, and perfect for a restaurant-quality meal at home. The sauce clings to every bite of rigatoni, delivering layers of savory sausage, aromatic fennel, and nutty cheese. Simple enough for a weeknight but special enough for entertaining, this dish is a must-try for anyone who loves Italian sausage pasta and classic pasta dishes.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons extra-virgin olive oil
- 1 pound Italian sausage (with fennel, casing removed)
- 1 teaspoon fennel seeds (lightly crushed)
- 3 cloves garlic, minced
- 2 cups tomato passata (or high-quality tomato puree)
- ½ teaspoon fennel pollen (optional, but adds depth)
- 1 teaspoon dried oregano
- 1 teaspoon fine salt (adjust to taste)
- ½ teaspoon freshly ground black pepper
- 1 pound dried mezzi rigatoni pasta
- 3 tablespoons unsalted butter
- ½ cup finely grated Pecorino Romano
- ½ cup finely grated Parmigiano-Reggiano
Instructions
- 1
Cook the pasta: Bring a large pot of salted water to a boil. Add mezzi rigatoni and cook until al dente. Reserve 1 cup of pasta water before draining
- 2
Brown the sausage: In a large skillet or Dutch oven, heat olive oil over medium heat. Add sausage, breaking it into small pieces. Cook until browned and slightly crispy
- 3
Toast the fennel & garlic: Add crushed fennel seeds and garlic to the pan. Stir for 1 minute until fragrant
- 4
Build the sauce: Pour in the tomato passata, then stir in oregano, fennel pollen, salt, and pepper. Lower the heat and let it simmer for 25–30 minutes, stirring occasionally, until thickened
- 5
Finish with butter & cheese: Add butter and stir until melted into the sauce. Toss in the drained pasta and a splash of reserved pasta water to help the sauce cling. Mix well
- 6
Add the cheese: Sprinkle Pecorino Romano and Parmigiano-Reggiano into the skillet. Toss until the pasta is glossy and coated
- 7
Serve: Plate the pasta hot, and finish with an extra dusting of cheese if you like.