Fettuccine with Fennel and Spicy Sausage
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
The mild, sweet flavor of fennel is the perfect complement to spicy sausage in this pasta dish.
Preparation & Directions
Cook and drain pasta as directed on box. Return to saucepan; keep warm.
Meanwhile, in 12-inch skillet, cook sausage over medium heat, stirring frequently, until browned. Drain; remove sausage from pan.
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.
If you like, substitute Asiago cheese for the Parmesan.
We recommend using organic ingredients where available. For more information see Why Organic?