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Fettuccine with Fennel and Spicy Sausage
Fettuccine with Fennel and Spicy Sausage
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Prep Time:
35 minutes
Total Time:
35 minutes
Savory Italian sausage and fragrant fennel cooked in tomato-basil sauce, served over fettuccine with Parmesan cheese.
Ingredients:
  • 8 oz uncooked fettuccine
  • 1/2 lb bulk spicy Italian pork sausage
  • 2 tablespoons olive or vegetable 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, undrained
  • 1/2 cup shredded fresh Parmesan cheese
Instructions:
  • Cook the pasta according to the package instructions, then drain it. Return the pasta to the saucepan to keep it warm.
  • In a large skillet over medium heat, cook the sausage, stirring regularly, until fully cooked. Drain excess fat and transfer the sausage out of the skillet.
  • Heat oil in the skillet over medium heat. Sauté onion, fennel, bell pepper, and garlic for 3 to 4 minutes, stirring constantly, until vegetables are crisp-tender.
  • Combine tomatoes and cooked sausage with the vegetables in a pot. Bring to a boil, then lower the heat and simmer for about 10 minutes, stirring occasionally, until slightly thickened. Add the pasta and heat until hot. Serve the dish with a sprinkle of cheese on top.

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