Rigatoni with sausage and fennel from Food Network Magazine, Jan/Feb 2018 (page 99) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Rinshin on October 17, 2025

    I made a half recipe, which was enough for four servings with a side of Caesar avocado salad. Reading notes, I substituted whole milk for half-and-half to reduce the richness and added a handful of arugula for color. Next time, I think I’ll try using a little more cream and less milk. The arugula didn’t add much flavor—it was mainly for color and nutrition. Very good pasta.

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