"This is a deliciously sweet and spicy baked rigatoni recipe that I whipped up, and thought I'd share." — Boog
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hot Italian sausage links
1 (16 ounce) package
1 (24 ounce) jar
fennel, trimmed and thinly sliced
roasted red bell pepper, chopped
yellow onion, chopped
chopped fresh basil leaves
salt and pepper to taste
shredded mozzarella cheese
grated Parmesan cheese
grated Asiago cheese
Make sure that you THINLY slice that fennel. The flavors in this dish were great but my fennel was a little too crunchy!
Dish was okay, but DON'T waste your fennel on this recipe. It didn't add much to it. Sauce covered up any flavor.
I made this last night for a few friends, and it received universally rave reviews. When I make it again, I might do half sweet sausage and half spicy. Other than that, I wouldn't change a thing. Thanks for an excellent recipe!
We got a bulb of fennel from our CSA, and I didn't know what to do with it. I'm glad I found this recipe. I'm not a huge fan of sausage, but even I thought this was really good. My husband kept going back again and again for 'just one more bite'.
I loved this dish and so did everybody else in the house. I did add a little bit of riccota cheese before topping with the mozzerella. I will def make again.
Fantastic flavor. I used Spicy Italian Chicken Sausage to keep it healthy. Love the contrast of spicy sausage against the sweet fennel. The fresh fennel frawns sprinkled on top are a great touch for presentation and extra flavor.
Followed the recipe exactly, except I used sweet Italian sausage instead of hot. Came out AWESOME!! I would suggest, however, that you saute the fennel for about 10-12 minutes instead of only five. Just keep checking it until it softens up enough. Really, the only way you'll get it right is to check it (pick up a piece and eat it!) until it's cooked to a level of tenderness that you like. Also, I took the foil cover off and just continued to bake it for another 5-10 minutes, instead of turning the broiler on (my baking dish can't be used under a broiler). Great flavor, tastes even better the next day, and freezes really well. A winner!!
I used ground sausage instead. Loved the flavor of this dish! It's super easy to make, too.
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Rigatoni with Italian Sausage and Fennel
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 174
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