Rigatoni With Hot Sausage And Fennel Recipes

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RIGATONI WITH SAUSAGE AND FENNEL



Rigatoni with Sausage and Fennel image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 45m

Number Of Ingredients 10

Coarse salt and freshly ground pepper
1 pound rigatoni
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 pound sweet Italian sausage, removed from casing
1/2 fennel bulb, cored and thinly sliced, plus fronds, for serving
2 medium carrots, peeled and coarsely chopped (about 3/4 cup)
1 1/2 cups low-sodium chicken broth
1 teaspoon grated lemon zest, plus 2 tablespoons fresh juice, plus lemon wedges, for serving
2 1/2 ounces Parmesan, grated (about 3/4 cup), plus more for serving
Arugula, for serving

Steps:

  • Bring a large pot of generously salted water to a boil. Cook pasta until al dente. Reserve 1 cup pasta water; drain.
  • Meanwhile, heat a large straight-sided skillet over medium-high heat. Add 1 tablespoon oil and sausage; cook, breaking into pieces, until browned, about 5 minutes. Transfer to a plate. Drain all but 1 tablespoon fat; reduce heat to medium. Add remaining 1 tablespoon oil, fennel, and carrots. Season with salt and pepper. Cook, stirring occasionally, until tender, about 10 minutes. Add broth; bring to a simmer. Add pasta, pasta water, lemon zest and juice, cheese, and sausage. Simmer, stirring, 3 to 4 minutes. Remove from heat; let stand to thicken, about 10 minutes. Drizzle with oil. Serve with fennel fronds, lemon wedges, cheese, and arugula.

BAKED RIGATONI WITH ITALIAN SAUSAGE AND FENNEL



Baked Rigatoni with Italian Sausage and Fennel image

This is a deliciously sweet and spicy baked rigatoni recipe that I whipped up, and thought I'd share.

Provided by Boog

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 8

Number Of Ingredients 12

1 pound hot Italian sausage links
1 (16 ounce) package rigatoni pasta
1 (24 ounce) jar marinara sauce
1 bulb fennel, trimmed and thinly sliced
1 roasted red bell pepper, chopped
½ yellow onion, chopped
¼ cup chopped fresh basil leaves
2 cloves garlic, minced
salt and pepper to taste
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
½ cup grated Asiago cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook until almost tender, about 10 minutes.
  • Fry the sausages in a large skillet over medium heat, turning frequently until cooked through, about 15 minutes. Remove from the skillet, cool slightly and slice into rounds. Add the garlic, fennel and onion to the skillet and season with salt and pepper. Cook and stir for about 5 minutes, then add the roasted red peppers, basil, sliced sausage and pasta sauce. Heat through over low heat until warmed.
  • Combine the pasta with the sauce and vegetables in a 9x13 inch baking dish. Spread the mozzarella, Parmesan and Asiago cheeses over the top. Garnish with a few fennel leaves left from the bulb. Cover with aluminum foil.
  • Bake for 30 minutes in the preheated oven, then remove the aluminum foil. Set the oven to broil, and cook for another 5 minutes or until cheese is browned.

Nutrition Facts : Calories 499.5 calories, Carbohydrate 57.3 g, Cholesterol 51.7 mg, Fat 19.4 g, Fiber 5.2 g, Protein 24.5 g, SaturatedFat 7.9 g, Sodium 1020.8 mg, Sugar 10.2 g

RIGATONI WITH HOT SAUSAGE AND FENNEL



Rigatoni with Hot Sausage and Fennel image

Categories     Pasta     Vegetable     Sauté     Sausage     Fennel     Bell Pepper     Gourmet

Yield Serves 2

Number Of Ingredients 12

1/2 pound hot Italian sausage, casings discarded
1 tablespoon olive oil
1/2 cup finely chopped onion
1 large garlic, minced
1 large red bell pepper, chopped (about 1 cup)
1 fennel bulb, sliced thin (about 2 cups)
1/3 cup dry white wine
1/2 cup chicken broth
1/4 cup heavy cream
1/2 pound rigatoni or other tubular pasta
1/4 cup minced fresh parsley leaves
freshly grated parmesan to taste

Steps:

  • In a heavy skillet cook the sausage over moderate heat, stirring and breaking up any lumps, until it is cooked through and transfer it with a slotted spoon to paper towels to drain. Add the 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 kettle 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.

RIGATONI WITH ITALIAN SAUSAGE AND FENNEL



Rigatoni With Italian Sausage and Fennel image

Make and share this Rigatoni With Italian Sausage and Fennel recipe from Food.com.

Provided by quotFoodThe Way To

Categories     Penne

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 1085.3, Fat 54.5, SaturatedFat 20.1, Cholesterol 201.2, Sodium 1631.2, Carbohydrate 100.6, Fiber 7.5, Sugar 7.9, Protein 41.5

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Top Asked Questions

How to cook rigatoni and sausage in sauce?
A one-dish meal with rigatoni and sweet Italian sausage in a white wine-cream sauce. Heat the olive oil in a large heavy pot or Dutch oven, such as Le Creuset, over medium heat. Add the fennel and onion and saute for 7 minutes, stirring occasionally, until tender.
How to cook Italian sausage with fennel in it?
Directions. Add the fennel and onion and saute for 7 minutes, stirring occasionally, until tender. Add the sausage and cook for 7 to 8 minutes, crumbling it with a fork, until nicely browned. Add the garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper and cook for one minute.
How many calories are in a baked rigatoni with sausage and fennel?
Nutritional Information Baked Rigatoni with Italian Sausage and Fennel Servings Per Recipe: 8 Calories:499.5 % Daily Value * protein: 24.5g 49 % carbohydrates: 57.3g 19 %
What is the best way to cook Italian sausage?
Add the garlic, fennel and onion to the skillet and season with salt and pepper. Cook and stir for about 5 minutes, then add the roasted red peppers, basil, sliced sausage and pasta sauce. Heat through over low heat until warmed.

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