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Rigatoni With Italian Sausage and Fennel

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“This is one of my favorite pasta recipes!”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Add olive oil to skillet;
  3. Add sliced onions and garlic; cook over moderate-low heat, stirring, until onion is softened.
  4. 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.
  5. Add the wine and broth; bring to a boil and simmer, covered, for 5 minutes.
  6. Add cream and boil the mixture until it is thickened slightly and reduced by about one third.
  7. Cook pasta until al dente; drain.
  8. Mix fennel, sausage mixture into pasta.
  9. Serve immediately with grated Parmesan.

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