Rigatoni With Italian Sausage And Fennel

• 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

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.

italian sausage, olive oil, onion, garlic, red bell peppers, fennel bulb, dry white wine, chicken broth, heavy cream, rigatoni pasta, parmesan cheese

Taken from www.food.com/recipe/rigatoni-with-italian-sausage-and-fennel-350025 (may not work)