Rigatoni with hot sausage & fennel
Yield: 2 Servings
Ingredients:
- 1/2 lb Hot italian sausage; casings - discarded
- 1 tb Olive oil
- 1/2 c Onion; finely chopped
- 1 Garlic; minced
- 1 Large red bell pepper (about - 1 cup); chopped
- 1 Fennel bulb (about 2 cups); -thinly sliced
- 1/3 c Dry white wine
- 1/2 c Chicken broth
- 1/4 c Heavy cream
- 1/2 lb Rigatoni or other tubular -pasta
- 1/4 c Fresh parsley; minced
Instructions:
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 one-third. 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
