Ingredients

1 ½ pounds artichokes (1 ½ in. wide) 1 head fennel (3 ½ in. wide) 1 pound mild or hot Italian sausages, casings removed 1 ½ cups chopped onion 2 teaspoons fennel seed 1 teaspoon minced garlic 1 cup thinly sliced red bell pepper ½ cup dry white wine 1 cup fat-skimmed chicken or vegetable broth ½ cup whipping cream 1 pound dried rigatoni pasta ½ cup grated parmesan cheese Salt

Description

Notes: To Be Completely Edible, Small Artichokes Must Be Peeled Down To Tender Leaves That Are Pale Green To The Tip. Save Fennel Leaves To Garnish Pasta.

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