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Title: Pasta with Italian Sausage
Categories: Italian
Yield: 4 Servings
| 1 | lb | Italian Sausage, casings |
| Removed | ||
| 1 | c | Onion, chopped |
| 1 | c | Green Pepper, chopped |
| 2 | Cloves Garlic, minced | |
| 1/4 | c | Fresh Basil, chopped, or |
| 1 | tb | Dried Basil |
| 1/4 | ts | Fennel Seed, crushed |
| 1 | tb | Olive Oil |
| 1 | c | Tomato-Based Pasta Sauce |
| 1/2 | c | Red Zinfandel |
| 12 | oz | Pasta (your favourite) |
| 1/4 | c | Italian Parsley, chopped |
| 1 | tb | Olive Oil |
| 1/2 | c | Parmesean Cheese, grated |
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
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