RIGATONI WITH ITALIAN SAUSAGE AND FENNEL

Rigatoni With Italian Sausage and Fennel image

Make and share this Rigatoni With Italian Sausage and Fennel recipe from Food.com.

Provided by quotFoodThe Way To

Categories Penne

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Previous Next

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

Steps:

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.
Add olive oil to skillet;
Add sliced onions and garlic; cook over moderate-low heat, stirring, until onion is softened.
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.
Add the wine and broth; bring to a boil and simmer, covered, for 5 minutes.
Add cream and boil the mixture until it is thickened slightly and reduced by about one third.
Cook pasta until al dente; drain.
Mix fennel, sausage mixture into pasta.
Serve immediately with grated Parmesan.

Nutrition Facts : Calories 1085.3, Fat 54.5, SaturatedFat 20.1, Cholesterol 201.2, Sodium 1631.2, Carbohydrate 100.6, Fiber 7.5, Sugar 7.9, Protein 41.5