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Receta Rigatoni With Hot Sausage And Fennel
by Global Cookbook

Rigatoni With Hot Sausage And Fennel
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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
  •     freshly grated parmesan to taste

Direcciones

  1. 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
  2. it cook the onion and the garlic over moderately low heat, stirring, till
  3. 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
  4. 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
  5. 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
  6. 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.
  7. Serves 2.