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

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