The fresh fennel is optional in this quick and easy pasta dish
30 minutes, 6 servings, 1 1/2 cups each
| 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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