Robin'S Rigatoni

• 1 lbs. Hot Turkey Sausage(out of casing crumbled)
• 2 tbs EVOO
• 1 Fresh Fennel Bulb, med chop
• 1 lg white onion,med chop
• 3 garlic cloves,crushed
• 1 lbs fresh plumb tomatoes, chopped
• 1/2 cup white cooking wine
• 1/2 cup, chicken stock
• handful of fresh basil, chopped
• 1 lbs. Rigatoni
• grated Romano cheese

1. Start water for Rigatoni, and follow cooking directions for al'dente pasta.
2. using 2 deep dish pans.
3. pan 1. brown sausage
4. pan 2. saute, fennel onions and garlic in oil, on med/low heat
5. once veggies and sausage are just about fully cooked combine in one pan. Add stock and wine, bring to slow simmer, add chopped tomatoes and basil, cover and simmer about 5 min until tomatoes are soft but not mushy.Drain pasta and return to large pot,add sausage and veggies, stir to marry flavors and then add a tbs of Romano cheese and serve with Romano cheese for guest to use at their taste.

turkey, evoo, fresh fennel, white onion, garlic, tomatoes, white cooking wine, chicken stock, handful of fresh basil, rigatoni, romano cheese

Taken from www.epicurious.com/recipes/member/views/robins-rigatoni-50087360 (may not work)