Rigatoni With Hot Sausage & Fennel Recipe
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Rigatoni With Hot Sausage & Fennel
1/2 lb Hot italian sausage, casings
- discarded
1 tbsp Olive oil
1/2 cup 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 cup Dry white wine
1/2 cup Chicken broth
1/4 cup Heavy cream
1/2 lb Rigatoni or other tubular
-pasta
1/4 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
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 |
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