Method

1. 1

   Heat the oven to 425°F. Trim the fennel bulb, reserving a few fronds for serving, and cut the bulb into 1/2-inch wedges. Toss with 1 teaspoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper on a baking sheet.

   5 min220°C
2. 2

   Roast the fennel until browned at the edges and tender when pierced, about 25 minutes.

   25 min220°C
3. 3

   Meanwhile, bring a large pot of salted water to a boil. Cook the rigatoni according to the package directions until al dente. Reserve 1/2 cup pasta water, then drain.

   12 min
4. 4

   Heat the remaining olive oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 4 minutes. Add the garlic and cook for 30 seconds.

   5 minMedium-high
5. 5

   Add the ground turkey, remaining salt, remaining pepper, and Italian seasoning. Cook, breaking up the meat, until browned and the thickest pieces reach 165°F, about 7 minutes.

   7 min75°C
6. 6

   Stir in the crushed tomatoes. Reduce the heat to medium-low and simmer until slightly thickened, about 10 minutes.

   10 minMedium-low
7. 7

   Add the drained rigatoni and roasted fennel to the skillet, tossing gently. Add reserved pasta water a tablespoon at a time if needed. Serve with Parmesan and reserved fennel fronds.

   2 min

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