Rigatoni With Hot Sausage & Fennel Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Hot italian sausage, casings discarded
1 tbsp: Olive oil,
1/2 cup: Onion, finely chopped
1: Garlic, minced
1 Large: red bell pepper (about 1 cup), chopped
1: Fennel bulb (about 2 cups), thinly sliced
1/3 cup: Dry white wine,
1/2 cup: Chicken broth,
1/4 cup: Heavy cream,
1/2 lbs: Rigatoni or other tubular pasta,
1/4 cup: Fresh parsley, minced
Parmesan cheese to taste, freshly grated
Directions:
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
Source from luhu.jp
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
Source from luhu.jp