Rigatoni With Hot Sausage And Fennel Recipe

• 1/2 lb warm Italian sausage casings discarded
• 1 Tbsp. extra virgin olive oil
• 1/2 c. finely minced onion
• 1 lrg garlic chopped
• 1 lrg red bell pepper minced (about 1 c.)
• 1 x fennel bulb sliced thin (about 2 c.)
• 1/3 c. dry white wine
• 1/2 c. chicken broth
• 1/4 c. heavy cream
• 1/2 lb rigatoni or possibly other tubular pasta
• 1/4 c. chopped fresh parsley leaves
•     freshly grated parmesan to taste

Directions