Rigatoni Con Salsiccia Piccante E Finocchio
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
2
ingredients
- 1⁄2 lb hot Italian sausage, casings discarded
- 1 tablespoon extra virgin olive oil
- 1⁄2 cup onion, finely chopped
- 1 large garlic, minced
- 1 large red bell pepper, chopped (about 1 cup)
- 1 fennel bulb, sliced thin (about 2 cups)
- 1⁄3 cup dry white wine
- 1⁄2 cup chicken broth
- 1⁄4 cup heavy cream
- 1⁄2 lb rigatoni pasta
- 1⁄4 cup fresh parsley leaves, minced
- parmesan cheese, freshly grated
directions
- 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.
- 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.
- 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 pot of boiling salted 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 Parmesan cheese.
- 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.
Questions & Replies
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Reviews
-
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!
RECIPE SUBMITTED BY
MsPia
Louisville
I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world.
I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels.
There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee.
My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better.
My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com