Pasta With Italian Sausage


1 pound Italian Sausage, casings
1 cup Onion, chopped
1 cup Green Pepper, chopped
2 Cloves Garlic, minced
1/4 cup Fresh Basil, chopped, or
1/4 teaspoon Fennel Seed, crushed
1 tablespoon Olive Oil
1 cup Tomato-Based Pasta Sauce
1/2 cup Red Zinfandel
12 ounces Pasta (your favourite)
1/4 cup Italian Parsley, chopped
1 tablespoon Olive Oil
1/2 cup Parmesean Cheese, grated


Crumble sausage into a large skillet. Cook over medium heat, stirring often, until meat is well browned. 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.
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. Drain well.
On a large warm serving platter, combine parsley and 1 tb olive oil & fresh basil. Add pasta and toss to mix. Pour sauce over pasta. Sprinkle with Parmesean cheese.




4.0 servings


Friday, December 10, 2010 - 1:02am


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