Rigatoni with Sweet Italian Sausage and Fennel

Bring a large pot of salted water to a boil and cook the rigatoni until al dente according to package instructions.

Heat the olive oil in a large skillet over medium-high heat and add the sausage, breaking it into small pieces with a wooden spoon until browned.

Add the sliced fennel to the skillet and cook for 6 to 8 minutes until softened and lightly caramelized.

Stir in the minced garlic and cook for 1 minute until fragrant.

Pour in the crushed tomatoes, reduce heat to low, and simmer for 10 minutes to thicken the sauce.

Stir the heavy cream into the sauce, season with salt and pepper, then add the cooked pasta directly into the skillet.

Toss the pasta thoroughly to coat in the sauce and serve topped with generous amounts of parmesan cheese.