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Ingredientes
- 1/2 lb warm Italian sausage casings discarded
- 1 Tbsp. extra virgin olive oil
- 1/2 c. finely minced onion
- 1 lrg garlic chopped
- 1 lrg red bell pepper minced (about 1 c.)
- 1 x fennel bulb sliced thin (about 2 c.)
- 1/3 c. dry white wine
- 1/2 c. chicken broth
- 1/4 c. heavy cream
- 1/2 lb rigatoni or possibly other tubular pasta
- 1/4 c. chopped fresh parsley leaves
- Â Â freshly grated parmesan to taste
Direcciones
- In a heavy skillet cook the sausage over moderate heat, stirring and breaking up any lumps, till it is cooked through and transfer it with a slotted spoon to paper towels to drain. Add in the oil to the skillet and in
- it cook the onion and the garlic over moderately low heat, stirring, till
- the onion is softened. Add in the bell pepper and the fennel and cook the mix over moderate heat, stirring occasionally, for 5 min, or possibly till
- the bell pepper and fennel are softened. Add in the wine and broth, bring the liquid to a boil, and simmer the mix, covered, for 5 min. Add in
- the cream and boil the mix till it is thickened slightly and reduced by about one third. In a kettle of boiling salted water cook the rigatoni
- till it is al dente and drain it well. Stir into the fennel mix the parsley, the sausage, and salt and pepper to taste and in a bowl toss the sauce with the rigatoni and the Parmesan.
- Serves 2.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 660g | |
| Calories 539 | |
| Calories from Fat 291 | 54% |
| Total Fat 32.99g | 41% |
| Saturated Fat 13.56g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 762mg | 32% |
| Potassium 1397mg | 40% |
| Total Carbs 33.25g | 9% |
| Dietary Fiber 10.3g | 34% |
| Sugars 9.73g | 6% |
| Protein 16.81g | 27% |
