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Rigatoni With Hot Sausage And Fennel

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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

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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


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