Rigatoni With Italian Sausage And Fennel - cooking recipe

Ingredients

1 lb Italian sausage, casings discarded
2 tablespoons olive oil
1 cup onion, finely chopped
2 garlic cloves, minced
2 red bell peppers, seeded and chopped (about 1 cup)
1 fennel bulb, sliced thin (about 2 cups)
2/3 cup dry white wine
1 cup chicken broth
1/2 cup heavy cream
1 lb rigatoni pasta or 1 lb other tubular pasta
freshly grated parmesan cheese

Preparation

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.