Method

1. Heat the oil in large heavy-bottomed pot over medium heat. Add fennel and onion and cook, stirring often, for 7 to 9 minutes until soft.
2. Add sausage and cook, crumbling as you stir, until sausage is cooked through and browned.
3. Add garlic, crushed fennel seeds, red pepper flakes, 2 tsp salt and 1 tsp black pepper. Cook for 1 minute, then pour in white wine and bring to the boil.
4. Add heavy cream, milk and tomato paste. Once boiling again, reduce heat and simmer for 20 minutes, stirring occasionally, until sauce thickens.
5. Meanwhile, bring a large pot of water to the boil. Add 2 tbls salt to the boiling water, then add rigatoni pasta. Cook according to package directions. Drain and add to sauce pot, then stir to coat pasta in sauce.
6. Remove from the heat and stir in 1/4 cup parsley and 1/2 cup parmesan cheese. Serve topped with extra parsley and parmesan cheese.