Recipe - Rigatoni With Hot Sausage And Fennel

One half pound Hot italian sausage; casings
discarded
1 tablespoon Olive oil
One half cup Onion; finely chopped
1 Garlic; minced
1 Large red bell pepper (about
1 cup); chopped
1 Fennel bulb (about 2 cups);
thinly cut or sliced up
1/3 cup Dry white wine
One half cup Chicken broth
One fourth cup Heavy cream
One half pound Rigatoni or other tubular
pasta
One fourth cup Fresh parsley; minced
Parmesan cheese to taste;
freshly grated

in a heavy skillet, cook the sausage over moderate heat, stirring and
breaking up any lumps, until it is cooked through, and transfer it with a
slotted spoon to paper towels to drain. Add the 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 onethird. In a kettle of boiling 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 parrmesan cheese.

Contributor: Epicurious Recipe File

Posted to MMRecipes Digest by Jack Elvis jackelvis@moonlink.net on Apr
28, 1998