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Name: Rigatoni with Hot Sausage and Fennel
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 1/2 lb Hot italian sausage; casings; 1 Fennel bulb (about 2 cups);; 1/4 c Fresh parsley; minced; 1/4 c Heavy cream; Parmesan cheese to taste;; 1/2 c Onion finely chopped; 1 Large red bell pepper (about; 1/3 c Dry white wine; 1/2 lb Rigatoni or other tubular; 1/2 c Chicken broth; 1 Garlic; minced; 1 tb olive oil

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INGREDIENTS

1/2 lb Hot italian sausage; casings
1 Fennel bulb (about 2 cups);
1/4 c Fresh parsley; minced
1/4 c Heavy cream
Parmesan cheese to taste;
1/2 c Onion ; finely chopped
1 Large red bell pepper (about
1/3 c Dry white wine
1/2 lb Rigatoni or other tubular
1/2 c Chicken broth
1 Garlic; minced
1 tb olive oil

Servings

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 on Apr 28, 1998

NOTES

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Rigatoni with Hot Sausage and Fennel

1/2 lb Hot italian sausage; casings
1 Fennel bulb (about 2 cups);
1/4 c Fresh parsley; minced
1/4 c Heavy cream
 Parmesan cheese to taste;
1/2 c Onion finely chopped
1 Large red bell pepper (about
1/3 c Dry white wine
1/2 lb Rigatoni or other tubular
1/2 c Chicken broth
1 Garlic; minced
1 tb olive oil

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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Nutrition

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Serving Size: 1 Serving (327g)
Recipe Makes: 2 Servings

Calories: 83
Calories from Fat: 66 (80%)

Amt Per Serving		% DV

	Total Fat 7.4g	10 %
	Saturated Fat 3.7g	18 %
	Monounsaturated Fat 2.8g
	Polyunsanturated Fat 0.4g
Cholesterol 20.4mg		6 %
Sodium 242.9mg		8 %
Potassium 91.2mg		2 %
Total Carbohydrate 2.2g		1 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 1.7g
Protein 1g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 83

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