Ingredients

• 2 links hot Italian turkey sausage, (6 ounces)
• 2 teaspoons extra-virgin olive oil
• 1 large onion, sliced
• 1 red bell pepper, sliced
• 2 cloves garlic, minced
• 1/2 teaspoon fennel seeds, crushed
• 2 tablespoon all-purpose flour
• 2 cups low-fat milk
• Salt & freshly ground pepper, to taste
• 3 cups small broccoli florets
• 1 pound whole-wheat rigatoni
• 1/2 cup freshly grated Parmesan cheese

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Cooking Directions

Step 1

Put a pot of salted water on to boil.

Step 2

Place sausages in a large skillet and cover with 1/4 inch water. Bring to a simmer over medium heat. Cook, uncovered, until water evaporates, about 8 minutes. Continue to cook, turning occasionally, until the sausages are browned on all sides, 3 to 5 minutes more. Transfer the sausages to a cutting board; when cool enough to handle, cut into 1/4-inch slices.

Step 3

Heat oil in a large heavy saucepan over medium heat. Add onion, bell pepper, garlic and fennel seeds; cook, stirring, until the vegetables soften, about 5 minutes. Add flour and cook, stirring, for 1 minute more. Gradually whisk in milk; bring to a simmer and cook, whisking constantly, until thickened, about 5 minutes. Add the sliced sausage and season with salt and pepper. Remove from heat, cover and keep warm.

Step 4

Cook broccoli in boiling water until bright green and crisp, about 3 minutes. Remove with a slotted spoon and add to sauce.

Step 5

Add the rigatoni to the pot of boiling water and cook until tender, 12 to 15 minutes. Drain and transfer to a large warmed serving bowl. Add the sauce and toss to coat. Adjust seasoning with salt and pepper. Sprinkle with Parmesan and serve immediately.