Rigatoni With Hot Sausage And Fennel

If Stephen saw our Lord before he died (Acts 7:56), and if Paul died and was caught up into paradise (2 Cor. 12:4), it is just possible that other believers might also have such a vision. Reports of seeing Christ or relatives long dead might have some validity. We should not expect such experiences, but they could happen. The problem, of course, is that we cannot accept without scrutiny what people claim to have seen behind the curtain. Near-death experiences may or may not reflect the true conditions of life beyond death. They must be carefully evaluated to see whether they conform to the biblical picture of the hereafter. Also, the prior beliefs of those who report what they have seen and heard are essential in evaluating what was experienced.

Erwin Lutzer

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Italian	Italian, Pasta	2	Servings

INGREDIENTS

1/2	lb	Hot italian sausage, casings
		discarded
1	T	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

INSTRUCTIONS

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  Posted to MM-Recipes Digest  by Jack Elvis
<jackelvis@moonlink.net>  on Apr 28, 1998

A Message from our Provider:

“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 873 Calories From Fat: 574 Total Fat: 65.1g Cholesterol: 206.2mg Sodium: 2271.1mg Potassium: 363.3mg Carbohydrates: 13.8g Fiber: 2.1g Sugar: 3.1g Protein: 52.9g