Title: Rigatoni with hot sausage & fennel
 Categories: Italian, Pasta
      Yield: 2 Servings
 
    1/2 lb Hot italian sausage; casings
           - discarded
      1 tb Olive oil
    1/2 c  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 c  Dry white wine
    1/2 c  Chicken broth
    1/4 c  Heavy cream
    1/2 lb Rigatoni or other tubular
           -pasta
    1/4 c  Fresh parsley; minced
           Parmesan cheese to taste;
           -freshly grated
 
  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