Rigatoni Con Salsiccia Piccante E Finocchio

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Add the wine and broth, bring the liquid to a boil, and simmer the mixture, covered, for 5 minutes.

5. 5

   Add the cream and boil the mixture until it is thickened slightly and reduced by about one third.

6. 6

   In a pot of boiling salted water cook the rigatoni until it is 'al dente' and drain it well.

7. 7

   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.

8. 8

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.