3 cups | Rigatoni pasta (uncooked) |
1 pound | Italian sausage (if links, remove from casing) |
1 | Green pepper, coarsely chopped |
1 | Yellow pepper, chopped |
1 | Fennel bulb, white leaves only, chopped |
1 can | Diced tomatoes, 14.5-ounce can |
1 ½ cups | Shredded mozzarella cheese |
¼ cup | Shredded or grated Parmesan cheese |
⅓ cup | Heavy cream |
1. Chop the vegetables as noted in the ingredients list. |
2. If using fennel, only use the white thick leaves, not the stalks or hard core. |
3. If using fennel, pre-cook with 1 Tbsp of olive oil or other oil in a skillet for 5-10 minutes until it begins to soften. |
4. Start cooking pasta as directed, omitting salt. |
5. Add sausage (1 pound) and peppers (1 green, 1 yellow) to the skillet. |
6. Cook until sausage is cooked through and peppers are crisp-tender. |
7. Stir in tomatoes (do not drain). |
8. Cook for 2 minutes until heated through. |
9. Drain the pasta. © FirstPageRecipes.com |
10. Add the cooked pasta, cream (⅓ cup), and cheese to the skillet. |
11. Combine the ingredients. |
12. Add cheeses (1 ½ cups mozzarella and ¼ cup Parmesan), stir to combine. |
13. Serve. |
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