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Rigatoni with Turkey and Broccoli

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6 ounces Italian style turkey sausage (approximately 2 links)
2 teaspoons olive oil
1 large onion, sliced
1 red pepper, sliced
2 cloves garlic, minced
1/2 teaspoon fennel seeds, crushed
2 tablespoons all-purpose flour
2 cups skim milk
salt and freshly ground pepper to taste
3 cups broccoli florets
1 pound dried Rigatoni
1/2 cup Parmesan cheese, freshly grated


Put a pot of lightly salted water on to boil for the rigatoni. Meanwhile, bring sausages and 1/4-inch water to simmer over medium heat in a large skillet. Cook sausages, uncovered for 12 to15-minutes until browned on all sides. Transfer sausages to an area to cool and cut into 1/2-inch slices.

Heat oil over medium in a large heavy saucepan. Add onion, pepper, garlic and fennel seeds. Cook, stirring often, for about 5-minutes to soften vegetables. Sprinkle flour evenly over the cooking vegetables and gradually whisk in milk, stirring constantly until thickened. Remove mixture from heat, cover and keep warm.

Cook broccoli in boiling water for about 3-minutes and remove with a slotted spoon, add to the vegetable-sauce mixture. In the pot of boiling water cook rigatoni as directed. Drain and transfer to a large warmed serving bowl. Add vegetable-sauce mixture and toss to coat. Add salt and pepper, then sprinkle with parmesan cheese and serve immediately.

Makes 6 servings

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