Instructions: 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.

Serves 2.

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