Rigatoni With Italian Sausage And Fennel

1. 1

   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.

2. 2

   Add olive oil to skillet;

3. 3

   Add sliced onions and garlic; cook over moderate-low heat, stirring, until onion is softened.

4. 4

   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.

5. 5

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

6. 6

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

7. 7

   Cook pasta until al dente; drain.

8. 8

   Mix fennel, sausage mixture into pasta.

9. 9

   Serve immediately with grated Parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.