Fettuccine with Fennel and Spicy Sausage

Muir Glen 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

Prep time: 35 minutes  |  Total time: 35 minutes

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

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.

If you like, substitute Asiago cheese for the Parmesan.

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