rigatoni al pesto con finocchio, salsiccia e peperone rosso
pasta with sausage & red pepper pesto
serves
4
preparation time
10mins
cooking time
20mins
ingredients
1 jar x 190g Dress Italian Red Pepper Pesto
400g, 14oz dry rigatoni or penne
400g, 14oz sausage peeled and chopped
60 ml, 4 tbsp, 2fl oz extra virgin olive oil
1 fresh fennel, sliced
salt and black pepper
1 glass dry white wine
Parmigiano Reggiano, freshly grated
instructions
In a saucepan, sauté the olive oil with the sausage and the sliced fennel. Add the white wine and cook for about 10 minutes. Remove from the heat and add the jar of Dress Italian Red Pepper Pesto. Season with salt and black pepper. Add the rigatoni to a large saucepan of boiling salted water and cook for 9 minutes or until al dente. Drain the pasta and add it to the sauce. Toss very well, sprinkle with freshly grated Parmigiano Reggiano and serve immediately.
