Rigatoni with Hot Sausage and Fennel
Categories: White wine Wine Parsley Parmesan Onion Cheese Pasta
Chicken Broth
Italian
1/2 pound of Hot Italian sausage; casings
1 tablespoon of Olive oil
1/2 cup of onion, finely chopped
1 Garlic, minced
1 Large red bell pepper
1 Fennel bulb (about 2 cups)
1/3 cup of dry white wine
1/2 cup of chicken broth
1/4 cup of heavy cream
1/2 pound of Rigatoni or other tubular pasta
1/4 cup of fresh parsley, minced
Parmesan cheese to taste
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 parmesan cheese. 2 Servings
Contributor: Epicurious Recipe File Posted to MM-Recipes Digest by Jack
Elvis on Apr 28, 1998
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