Ingredients

  • 1/2 cup Parmesean Cheese, grated
  • 1/4 teaspoon Fennel Seed, crushed
  • 1/4 cup Fresh Basil, chopped, or
  • 1 clove garlic, crushed
  • 1 cup Green Pepper, chopped
  • 1 pound Italian Sausage, casings
  • 2 tablespoons olive oil
  • 1 small onion
  • 1/4 cup Italian Parsley, chopped
  • 12 ounces Pasta (your favourite)
  • 1 cup Tomato-Based Pasta Sauce
  • 1/2 cup Red Zinfandel
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Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Crumble sausage into a large skillet. Cook over medium heat, stirring often, until meat is well browned.
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Step 2

  • 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.
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  • Length: 5 minutes

Step 3

  • 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.
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  • Length: 5 minutes

Step 4

  • Drain well.On a large warm serving platter, combine parsley and 1 tb olive oil & fresh basil.
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Step 5

  • Add pasta and toss to mix.
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Step 6

  • Pour sauce over pasta.
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Step 7

  • Sprinkle with Parmesean cheese.
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