Pasta with italian sausage
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Italian Sausage, casings |
| Removed | ||
| 1 | cup | Onion, chopped |
| 1 | cup | Green Pepper, chopped |
| 2 | Cloves Garlic, minced | |
| ¼ | cup | Fresh Basil, chopped, or |
| 1 | tablespoon | Dried Basil |
| ¼ | teaspoon | Fennel Seed, crushed |
| 1 | tablespoon | Olive Oil |
| 1 | cup | Tomato-Based Pasta Sauce |
| ½ | cup | Red Zinfandel |
| 12 | ounces | Pasta (your favourite) |
| ¼ | cup | Italian Parsley, chopped |
| 1 | tablespoon | Olive Oil |
| ½ | cup | Parmesean Cheese, grated |
Directions
Crumble sausage into a large skillet. Cook over medium heat, stirring often, until meat is well browned. Drain and set aside. In same skillet, cook onion, pepper, garlic, basil and fennel in 1 tb olive oil over medium heat, stirring often to scrape up browned bits from the bottom of pan. Cook until onion is translucent, about 5 minutes.
Add sausage, pasta sauce, and wine. Bring to a boil. Reduce heat and simmer 5 minutes. While sauce is cooking, in a large pot of boiling water cook pasta until al dente. Drain well.
On a large warm serving platter, combine parsley and 1 tb olive oil.
Add pasta and toss to mix. Pour sauce over pasta. Sprinkle with Parmesean cheese.
Source: Victoria Magazine, June 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120