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