Fettuccine with Fennel and Spicy Sausage

The mild, sweet flavor of fennel is the perfect complement to spicy sausage in this pasta dish.

Prep Time:35 min

Start to Finish:35 min

Makes:5 servings (2 cups each)

2 ratings
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Ingredients

8	oz uncooked fettuccine pasta
1/2	lb bulk spicy Italian sausage
2	tablespoons olive oil
1	medium sweet onion, cut into thin wedges
1	medium fennel bulb, cut into thin wedges
1	medium yellow or red bell pepper, cut into thin strips
2	cloves garlic, finely chopped
1	can (28 oz) Muir Glen® organic crushed tomatoes with basil
1/2	cup shredded fresh Parmesan cheese

Preparation Directions

1.	Cook and drain pasta as directed on box. Return to saucepan; keep warm.
2.	Meanwhile, in 12-inch skillet, cook sausage over medium heat, stirring frequently, until browned. Drain; remove sausage from pan.
3.	In same skillet, heat oil over medium heat. Cook onion, fennel, bell pepper and garlic in oil 3 to 4 minutes, stirring constantly, until vegetables are crisp-tender. Add tomatoes and cooked sausage. Heat to boiling. Reduce heat; simmer 10 minutes or until slightly thickened, stirring occasionally. Stir in pasta; heat until hot. Sprinkle individual servings with Parmesan cheese.
High Altitude (3500-6500 ft): No change.

Substitution:

If you like, substitute Asiago cheese for the Parmesan.

We recommend using organic ingredients where available. For more information see Why Go Organic?