Chop fennel bulb: 1. Cut off stalks 2. Slice off the bottom to make it even 3. Slice bulb in half 4. Cut the halves in half 5. Thinly slice quarters crosswise

Chop onion and mince garlic at this time as well.

Heat 2 tablespoons olive oil over medium heat in a dutch oven. Meanwhile bring a large pot of salted water to a boil, add pasta and cook according to package instructions. Drain, set aside, and add that last drizzle of olive oil to prevent pasta from sticking together. Add the chopped fennel and onion to the dutch oven and sauté for about 7 minutes, stirring occasionally. Add the sausage and cook for another 10 minutes or so until browned and cooked through breaking it into small pieces. Mix in the garlic, fennel seed, red pepper flakes, salt, and black pepper.

Pour in heavy cream, half and half, and tomato paste. Stir well, bring to a boil, and then simmer for 10 minutes.

Toss pasta into the sauce stirring to coat all of the rigatoni.

Cook on low for another couple minutes.

Remove from heat and add half of the fresh parsley and parmesan cheese and mix in. Serve and set out remaining parsley and cheese for toppings.