RIGATONI CON SALSICCIA PICCANTE E FINOCCHIO
Make and share this Rigatoni Con Salsiccia Piccante E Finocchio recipe from Food.com.
Provided by MsPia
Categories European
Time 45m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- In a heavy skillet cook the sausage over moderate heat, stirring and breaking up any lumps, until it is thoroughly cooked and transfer it with a slotted spoon to paper towels to drain.
- Add the olive oil to the skillet and in it cook the onion and the garlic over moderately low heat, stirring, until the onion is softened.
- Add the bell pepper and the fennel and cook the mixture over moderate heat, stirring occasionally, for 5 minutes, or until the bell pepper and fennel are softened.
- Add the wine and broth, bring the liquid to a boil, and simmer the mixture, covered, for 5 minutes.
- Add the cream and boil the mixture until it is thickened slightly and reduced by about one third.
- In a pot of boiling salted water cook the rigatoni until it is 'al dente' and drain it well.
- Stir into the fennel mixture the parsley, the sausage, and salt and pepper to taste and in a bowl toss the sauce with the rigatoni and the Parmesan cheese.
- Stir into the fennel mixture the parsley, the sausage, and salt and pepper to taste and in a bowl toss the sauce with the rigatoni and the Parmesan cheese.
Nutrition Facts : Calories 1115, Fat 54.8, SaturatedFat 20.2, Cholesterol 201.2, Sodium 1664.1, Carbohydrate 106.3, Fiber 10.2, Sugar 8.9, Protein 42.7
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