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Fettuccine with Fennel and Spicy Sausage
Fettuccine with Fennel and Spicy Sausage

Fettuccine with Fennel and Spicy Sausage

35 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
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
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Let's Make It
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 no longer pink. Drain; remove sausage from skillet.
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 to vegetables. Heat to boiling. Reduce heat; simmer about 10 minutes, stirring occasionally, until slightly thickened. Stir in pasta; heat until hot. Sprinkle individual servings with cheese.
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