Rigatoni Con Salsiccia Piccante E Finocchio Recipes

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.

BAKED RIGATONI WITH SAUSAGE AND MUSHROOMS

Steps:

• Rinse porcini mushrooms.
• Place in medium bowl.
• Add 1 cups hot water, cover, and let stand until softened, about 20 minutes. Drain, reserving soaking liquid.
• Chop porcini mushrooms.
• Heat 1/2 tablespoons olive oil in a large pot over medium heat.
• Saute onion until tender, about 10 minutes.
• Add sausage to the pot.
• Increase heat to high and cook until no longer pink, breaking up into small pieces with back of fork, about 12 minutes.
• Add button mushrooms and chopped rosemary to the pot and stir until mushrooms begin to soften, about 8 minutes.
• Add porcini, wine, and bay leaf to the pot and boil until almost all liquid evaporates, stirring frequently, about 6 minutes.
• Add porcini soaking liquid to the pot, leaving sediment behind.
• Add beef broth to the pot.
• Boil until sauce is syrupy, stirring occasionally, about 20 minutes.
• Add half and half to the pot; boil until thickened slightly, stirring occasionally, about 5 minutes. (Sauce can be made 1 day ahead. Cool slightly, then cover and chill. Re-warm before continuing.)
• Brush a 3 and 1/2-quart glass or porcelain baking dishes with olive oil.
• Cook pasta in a large pot of boiling salted water until 'al dente', stirring occasionally. Drain.
• Add pasta to the sauce in pot; stir to coat.
• Mix 1 cup cheese into the pot.
• Season pasta with salt and pepper.
• Place in prepared baking dish. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
• Preheat oven to 375°F
• Cover dish with foil.
• Bake pasta just until hot but not bubbling, about 25 minutes.
• Sprinkle with additional cheese.
• Garnish with rosemary sprigs and serve with additional cheese. Makes 6 servings.
• That's it!