Rigatoni with Hot Sausage and Fennel
| Yield: | 2 Servings |
| Categories: | Italian, Pasta |
| 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 |
| Parmesan cheese to taste; freshly grated |
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