Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a heavy skillet, cook sausage over moderate heat, stirring and breaking up any lumps until it is cooked through; transfer with a slotted spoon to paper towels to drain oil. | 2. Add olive oil to skillet; | 3. Add sliced onions and garlic; cook over moderate-low heat, stirring, until onion is softened. | 4. Add the bell peppers and sliced fennel; cook over moderate heat, stirring occasionally, for 5 minutes, or until the bell pepper and fennel are softened. | 5. Add the wine and broth; bring to a boil and simmer, covered, for 5 minutes. | 6. Add cream and boil the mixture until it is thickened slightly and reduced by about one third. | 7. Cook pasta until al dente; drain. | 8. Mix fennel, sausage mixture into pasta. | 9. Serve immediately with grated Parmesan. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
italian sausage	1	lb		1569.4315	2.9484	64.637	142.1107
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1	cup	chopped	64.0	14.944	1.76	0.16
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
red bell pepper	2	cup	seeded chopped	403.4676	0.0	89.7602	2.2667
fennel bulb	1	cups	sliced	26.97	6.351	1.0788	0.174
white wine	2/3	cup		-	-	-	-
chicken broth	1	cup		78.12	1.89	11.1384	2.6208
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
rigatoni pasta	1	lb		403.4676	0.0	89.7602	2.2667
parmesan cheese			grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.