Baked Rigatoni with Fennel, Sausage and Peperonata

Golden brown and bubbling, this comforting dish is welcome at the table any time of year. Sweet Italian sausage, colorful bell peppers and fragrant fennel add heft to this baked pasta. A touch of cream finishes the dish and rounds out the tangy tomato sauce.
Average Customer Rating:
5 out of 5
5
 out of 
5
(1 Review) 1
1 of 1(100%)reviewers would recommend this recipe to a friend.
Customer Reviews for Baked Rigatoni with Fennel, Sausage and Peperonata
Review 1 for Baked Rigatoni with Fennel, Sausage and Peperonata
5 out of 5
5 out of 5
Jh2000
,San diego
,Ca
May 21, 2014
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
0points
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Excellent family meal
May 21, 2014
Very nice flavors, I will make again! Easy to make. I substitute the wine vinegar with balsamic vinegar and use only red bell peppers
Pros: Quick, Good Value, Easy, Will Make Again