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Baked Rigatoni with Fennel, Sausage and Peperonata
WILLIAMS-SONOMA16Ingredients
65Minutes
620Calories
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Ingredients
US|METRIC
6 SERVINGS
- salt (to taste)
- 1 lb. rigatoni
- 1 fennel bulb
- 2 Tbsp. extra virgin olive oil
- 3/4 lb. sweet Italian sausage (casings removed and)
- meat (crumbled)
- 1 red bell pepper (seeded and cut into matchsticks)
- 1 yellow bell pepper (seeded and cut into matchsticks)
- 1 orange bell pepper (seeded and cut into matchsticks)
- freshly ground pepper (to taste)
- 1 tsp. sugar
- 1 Tbsp. red wine vinegar
- 1 cup tomato sauce (8 fl. oz./250 ml prepared)
- 1 1/2 cups heavy cream (12 fl. oz./375 ml)
- 2 cups shredded fontina cheese
- 1/4 cup parmigiano reggiano cheese (grated)
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NutritionView More
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620Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories620Calories from Fat390 |
| % DAILY VALUE |
| Total Fat43g66% |
| Saturated Fat22g110% |
| Trans Fat |
| Cholesterol160mg53% |
| Sodium760mg32% |
| Potassium680mg19% |
| Protein21g |
| Calories from Fat390 |
| % DAILY VALUE |
| Total Carbohydrate36g12% |
| Dietary Fiber4g16% |
| Sugars6g |
| Vitamin A60% |
| Vitamin C160% |
| Calcium15% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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