Rigatoni with Sausage and Peppers
Source of Recipe
www recipes
List of Ingredients
4 Tbs (40 ml) olive oil
1 onion, chopped
2-4 cloves garlic, finely chopped
1-1 1/2 lbs (450-675 g) Italian sausage, casing
removed, crumbled
1/4 cup (60 ml) dry white wine
1/2 cup (125 ml) water
1/2 tsp (2 ml) crushed fennel seeds
1/2 tsp (2 ml) crushed red pepper flakes, or to taste
Salt and freshly ground pepper to taste
1-2 red bell peppers (capsicums), cored, seeded,
and cut into thin strips
1-2 yellow bell peppers (capsicums), cored, seeded,
and cut into thin strips
1 lb (450 g) rigatoni, ziti, penne, or pasta shape of
your choice, cooked according to package directions
and drained
Freshly grated Parmesan cheese for garnish (optional)
Recipe
Heat half the oil in a skillet over moderate heat and saute the onion
and garlic until tender but not browned, about 5 minutes. Add the
sausage meat and cook, stirring occasionally, until lightly browned,
about 5 minutes. Add the wine and cook 1 minute before adding the
water, fennel seeds, red pepper flakes, salt, and pepper. Cover and
simmer for 10 minutes. Meanwhile, heat the remaining oil in a
separate skillet and saute the bell peppers until tender and lightly
browned, about 15 minutes. Add to the sausage mixture along with the
cooked pasta and toss to combine. Garnish with Parmesan cheese if
desired. Serves 4 to 6.
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