RIGATONI CON SALSICCIA PICCANTE E FINOCCHIO

Steps:

• In a heavy skillet cook the sausage over moderate heat, stirring and breaking up any lumps, until it is thoroughly cooked and transfer it with a slotted spoon to paper towels to drain.
• Add the olive 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 pot of boiling salted 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 Parmesan cheese.
• 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 Parmesan cheese.