Fennel-Chorizo Rigatoni

Instructions

1. Prepare Ingredients

   5 min hands-on

   • Slice the fennel bulb lengthwise into thin strips, reserving the fronds for garnish.
   • Peel and finely slice the garlic.

2. Cook the Fennel

   2 min hands-on8 min waiting

   • Heat olive oil in a large frying pan over medium-high heat.
   • Add sliced fennel and sauté until it softens and caramelizes, about 7–9 minutes.

3. Boil the Pasta

   4 min hands-on

   • Bring a large pot of salted water to a boil.
   • Cook the pasta until al dente, reserving some cooking water.

4. Cook the Chorizo

   2 min hands-on6 min waiting

   • Add chorizo to the pan with fennel and cook until crispy, about 5–6 minutes.

5. Sauté the Garlic

   2 min hands-on

   • Add sliced garlic to the pan and cook until fragrant, 1–2 minutes.

6. Deglaze with Wine

   1 min hands-on4 min waiting

   • Pour wine into the pan and scrape up browned bits.
   • Simmer until wine reduces by half, about 3–4 minutes.

7. Build the Sauce

   2 min hands-on

   • Lower heat and stir in sour cream and capers.
   • Add reserved pasta water gradually to achieve a silky texture.

8. Combine Pasta and Sauce

   3 min hands-on

   • Drain pasta and transfer to the pan with sauce.
   • Toss to coat the pasta evenly.

9. Incorporate Parmesan

   1 min hands-on

   • Stir in half of the Parmesan while the pan is warm.

10. Plate and Garnish

    2 min hands-on

    • Divide pasta among bowls.
    • Sprinkle with remaining Parmesan, black pepper, and fennel fronds.
    • Cooking tips:
    • To achieve the best caramelization on the fennel, avoid overcrowding the pan and stir only occasionally.
    • For a spicier kick, you can add a pinch of red chili flakes along with the garlic.
    • If the sauce thickens too much while tossing the pasta, add a splash of the reserved pasta water to adjust the consistency.
    • Use freshly grated Parmesan for optimal flavor and melting properties.