Sausage & Fennel Rigatoni

Bring a large pot of salted water to a boil. Trim and slice the fennel bulbs lengthwise, then cut into 1/4-inch-thick slices. Mince the garlic.

Heat olive oil in a large skillet over medium-high heat. Add the pork sausage and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 8 minutes. Drain excess fat if needed.

Add the sliced fennel to the skillet and sauté until softened and lightly caramelized, about 6 minutes. Stir in the garlic and cook for 1 minute until fragrant.

Pour in the tomato sauce and bring to a gentle simmer. Cook uncovered for 10 minutes, stirring occasionally. Season with salt and black pepper to taste.

When the water boils, add the pasta and cook until al dente according to package directions. Reserve 1 cup of pasta water, then drain the pasta in a colander.

Add the drained pasta to the sausage and fennel sauce. Toss to combine, adding pasta water 1/4 cup at a time as needed to reach a silky consistency.

Divide the pasta among serving bowls. Top each portion with grated parmesan cheese and fresh chopped parsley. Serve immediately.