Recipe for Pasta With Italian Sausage


1 lb italian sausage, casings
1 removed
1 cup onion, chopped
1 cup green pepper, chopped
2 cloves garlic, minced
1/4 cup fresh basil, chopped, or
1 tablespoon dried basil
1/4 teaspoon fennel seed, crushed
1 tablespoon olive oil
1 cup tomato-based pasta sauce
1/2 cup red zinfandel
12 oz 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. Add pasta and toss to mix. Pour sauce over pasta. Sprinkle with Parmesean cheese.

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