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Rigatoni with Turkey Sausage and Fennel Pesto Recipe

Rigatoni with Turkey Sausage and Fennel Pesto Recipe

6 servings



1 pound Italian-style turkey sausage

1 1/2 cups thinly sliced fennel bulb or celery

1 cup chopped onion

1 can low-sodium whole tomatoes, drained, chopped

Fennel Pesto

12 ounces rigatoni or other tube pasta, cooked, warm


Cook sausage in lightly greased large skillet over medium heat until browned, about 5 minutes. Remove sausage and slice, return to skillet. Add fennel, onion, and garlic, saute until onion is tender, about 8 minutes. Stir in tomatoes and Fennel Pesto. Heat to boiling, reduce heat and simmer, covered, about 15 minutes. Spoon over pasta and toss.

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