Baby Artichokes And Sausage Rigatoni

By Sunset
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1 1/2 pounds artichokes (1 1/2 in. wide)

1 head fennel (3 1/2 in. wide)

1 pound mild or hot Italian sausages, casings removed

1 1/2 cups chopped onion

2 teaspoons fennel seed

1 teaspoon minced garlic

1 cup thinly sliced red bell pepper

1/2 cup dry white wine

1 cup fat-skimmed chicken or vegetable broth

1/2 cup whipping cream

1 pound dried rigatoni pasta

1/2 cup grated parmesan cheese


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