Baby Artichokes and Sausage Rigatoni Recipe – Sunset Magazine

Ingredients

• 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
• Salt