Rigatoni Con Salsiccia Piccante E Finocchio

Total Time
45mins
Prep 15 mins
Cook 30 mins

Rigatoni with Hot Sausage and Fennel

Ingredients Nutrition

Directions

  1. In a heavy skillet cook the sausage over moderate heat, stirring and breaking up any lumps, until it is thoroughly cooked and transfer it with a slotted spoon to paper towels to drain.
  2. Add the olive oil to the skillet and in it cook the onion and the garlic over moderately low heat, stirring, until the onion is softened.
  3. 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.
  4. Add the wine and broth, bring the liquid to a boil, and simmer the mixture, covered, for 5 minutes.
  5. Add the cream and boil the mixture until it is thickened slightly and reduced by about one third.
  6. In a pot of boiling salted water cook the rigatoni until it is 'al dente' and drain it well.
  7. 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 Parmesan cheese.
  8. 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 Parmesan cheese.
Most Helpful

Delicious alternative to a standard pasta meal. I chose it because my Italian Great-Grandfather used finocchio quite a bit...and made his own sausage. I definitely wouldn't skip out on using the hot sausage .... I did on the first attempt and passed red pepper flakes to spice it up for those that like it hotter, but I think it is integral to the recipe!

Cook4_6 January 17, 2012