Rigatoni With Italian Sausage and Fennel

"This is one of my favorite pasta recipes!"
 
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Ready In:
35mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • In a heavy skillet, cook sausage over moderate heat, stirring and breaking up any lumps until it is cooked through; transfer with a slotted spoon to paper towels to drain oil.
  • Add olive oil to skillet;
  • Add sliced onions and garlic; cook over moderate-low heat, stirring, until onion is softened.
  • Add the bell peppers and sliced fennel; cook over moderate heat, stirring occasionally, for 5 minutes, or until the bell pepper and fennel are softened.
  • Add the wine and broth; bring to a boil and simmer, covered, for 5 minutes.
  • Add cream and boil the mixture until it is thickened slightly and reduced by about one third.
  • Cook pasta until al dente; drain.
  • Mix fennel, sausage mixture into pasta.
  • Serve immediately with grated Parmesan.

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Reviews

  1. This is a delicious dish. The cooked fennel is very subtle; I ended up sprinkling fennel seed (a little it's strong!) over my serving. This is also a rather rich dish, so I would say instead of eating 1/4 of pasta, split it 6 ways for a decent meal in a decadent sauce. 4.5 stars. My only disappointment: the whole dish, when done, looks pretty blah. (I had even used red, orange, and yellow minipeppers.) I stirred in some dried parsley, but had I known, I could have used the fennel fronds (or fresh baby spinach) on the last stir. Oh, I think if the sausage were cooked to crispy that would help, too.
     
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RECIPE SUBMITTED BY

~WELCOME TO MY PAGE~ This page is dedicated to my Dad, who I love & miss each and every day! 3-12-29 to 1-22-10 My name is Star and I am originally from Rhode Island. I have been married for 20 years to my wonderful husband, Phil. We live in the Sierra Nevada foothills of Northern CA. I love cooking, eating a variety of foods and drinking wine (in moderation , of course)! There's nothing better than a wonderful meal! In Northern CA there is an abundance of fresh ingredients year round as well as wonderful wines! We have been fortunate enough to travel and experience wonderful cuisine, but I miss all the ethnic foods I grew up with. I love to cook and try new recipes. Being the daughter of 2 caterers, food has always been a big part of my families' life. Some of the best memories I have are of family gatherings around the kitchen table or counter. The kitchen was and truly is the "heart of the home"! Back East we enjoy food for passings, celebrations, comfort or everyday life. Menus are varied according to the holidays at hand. Portuguese for Labor Day, Italian for St. Joseph's Day, Irish for St. Patrick's Day, Polish for Easter and the list goes on. Tradition has deep roots in the East and "Food: "is" The Way To Everyone's Heart"! <a href="http://photobucket.com" target="_blank"><img src="http://i168.photobucket.com/albums/u187/starryrose1956/hot_wieners.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a> "R.I. Hot Weiners"! <a href="http://photobucket.com" target="_blank"><img src="http://i168.photobucket.com/albums/u187/starryrose1956/464278453_35fef08a4equahog.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a> "Quahog" <a href="http://photobucket.com" target="_blank"><img src="http://i168.photobucket.com/albums/u187/starryrose1956/clamcakes.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a> "Clam Cakes" <a href="http://photobucket.com" target="_blank"><img src="http://i168.photobucket.com/albums/u187/starryrose1956/SamsNewEnglandClambake101606.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a> "New England Shore Dinner" <a href="http://photobucket.com" target="_blank"><img src="http://i168.photobucket.com/albums/u187/starryrose1956/chourice.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a> "Portuguese Sausage"
 
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