Rigatoni With Italian Sausage and Fennel |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is one of my favorite pasta recipes! Ingredients:
1 lb italian sausage, casings discarded |
2 tablespoons olive oil |
1 cup onion, finely chopped |
2 garlic cloves, minced |
2 red bell peppers, seeded and chopped (about 1 cup) |
1 fennel bulb, sliced thin (about 2 cups) |
2/3 cup dry white wine |
1 cup chicken broth |
1/2 cup heavy cream |
1 lb rigatoni pasta or 1 lb other tubular pasta |
freshly grated parmesan cheese |
Directions:
1. In a heavy skillet, cook sausage over moderate heat, stirring and breaking up any lumps until it is cooked through; transfer with a slotted spoon to paper towels to drain oil.
2. Add olive oil to skillet;
3. Add sliced onions and garlic; cook over moderate-low heat, stirring, until onion is softened.
4. Add the bell peppers and sliced fennel; cook over moderate heat, stirring occasionally, for 5 minutes, or until the bell pepper and fennel are softened.
5. Add the wine and broth; bring to a boil and simmer, covered, for 5 minutes.
6. Add cream and boil the mixture until it is thickened slightly and reduced by about one third.
7. Cook pasta until al dente; drain.
8. Mix fennel, sausage mixture into pasta.
9. Serve immediately with grated Parmesan.
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