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 parmesean cheese |
⅓ cup | Heavy cream |
1. Chop the vegetables as noted in the ingredients list |
2. If using fennel, just use the white thick leaves, not the stalks or hard core. |
3. If using fennel, pre cook with a tablespoon of olive or other oil in skillet for 5-10 minutes until it begins to soften |
4. Start cooking pasta as directed, omitting salt |
5. Add sausage and peppers to skillet. |
6. Cook until sausage is cooked through and peppers are crisp-tender. |
7. Stir in tomatos (do not drain) |
8. Cook 2 minutes until heated through |
9. Drain pasta. © RecipeRoulette.net |
10. Add cooked pasta, cream, and cheese to skillet. |
11. Combine. |
12. Add cheeses, stir to combine. |
13. Serve |
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