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Name: Rigatoni with Sausage and Fennel
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: Italian
Ingredients: 1 pound Mezzi Rigatoni or Pipette (Barilla); 12 ounces Hot Italian Sausage casings removed; 2 tablespoons olive oil; 1 large Fennel Bulb halved, cored, thiny sliced fronds chopped and reserved; 1 medium sweet onion halved and thinly sliced; 1/4 cup juice and zest from orange 1/4 cup juice - 1 tbsp. zest; 3/4 cup Parmesan grated; 1/4 teaspoon salt

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INGREDIENTS

1 pound Mezzi Rigatoni or Pipette (Barilla)
12 ounces Hot Italian Sausage ; casings removed
2 tablespoons olive oil
1 large Fennel Bulb ; halved, cored, thiny sliced fronds chopped and reserved
1 medium sweet onion ; halved and thinly sliced
1/4 cup juice and zest from orange ; 1/4 cup juice - 1 tbsp. zest
3/4 cup Parmesan grated
1/4 teaspoon salt

Servings

INSTRUCTIONS

1. Bring a large pot of lightly salted water to a boil. Add pipette and cook 8 minutes or according to package directions. Drain, reserving 1 cup of the pasta water.

2. Meanwhile, brown sausage in a large saute pan over medium-high heat, stirring occasionally, 5 to 7 minutes. Remove sausage to a plate with a slotted spoon.

3. Reduce heat to medium. Add oil to the same pan; stir in fennel and onion. Cook 10 to 12 minutes, until vegetables are softened. Pour in orange juice and zest, scraping bottom of pan to release any brown bits. Stir in sausage, pasta, 1/2 cup of the reserved pasta water (add remaining water 1/4 cup at a time if it seems dry), 1/2 cup of the Parmesan and the salt. Garnish with remaining 1/4 cup Parmesan and the reserved fennel fronds.

NOTES

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Rigatoni with Sausage and Fennel

1 pound Mezzi Rigatoni or Pipette (Barilla)
12 ounces Hot Italian Sausage casings removed
2 tablespoons olive oil
1 large Fennel Bulb halved, cored, thiny sliced fronds chopped and reserved
1 medium sweet onion halved and thinly sliced
1/4 cup juice and zest from orange 1/4 cup juice - 1 tbsp. zest
3/4 cup Parmesan grated
1/4 teaspoon salt

1. Bring a large pot of lightly salted water to a boil. Add pipette and cook 8 minutes or according to package directions. Drain, reserving 1 cup of the pasta water.

2. Meanwhile, brown sausage in a large saute pan over medium-high heat, stirring occasionally, 5 to 7 minutes. Remove sausage to a plate with a slotted spoon.

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Nutrition

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Serving Size: 1 Serving (240g)
Recipe Makes: 6 Servings

Calories: 290
Calories from Fat: 203 (70%)

Amt Per Serving		% DV

	Total Fat 22.6g	30 %
	Saturated Fat 8.7g	44 %
	Monounsaturated Fat 10g
	Polyunsanturated Fat 2.5g
Cholesterol 54.1mg		17 %
Sodium 727.2mg		25 %
Potassium 386.2mg		10 %
Total Carbohydrate 7.9g		2 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 6.2g
Protein 13.8g		20 %
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: 290

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