| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
|
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Hot Italian sausages; cut into 1/2-inch pieces |
| 3 |
tb |
Olive oil |
| 1 |
|
Fennel bulb trimmed; cored, and cut into 1/2-inch-wide julienne strips |
| 5 |
c |
Marinara Sauce; (see recipe below) |
| 1/2 |
ts |
Coarsely ground black pepper |
| 1 |
ts |
Crushed red pepper flakes or to taste |
|
|
Salt to taste |
| 1 |
lb |
Dried penne pasta |
| 1 |
c |
Pitted Kalamata olives; coarsely chopped |
| 1 |
c |
Fresh basil leaves; slivered |
|
|
Freshly grated Parmesan cheese; for serving |
INSTRUCTIONS
Copyright 1994 by Sheila Lukins
1.Place the sausage pieces in a large nonstick skillet over medium heat.
Cook until browned and cooked through, 30 minutes, stirring occasionally.
Remove with a slotted spoon and drain on paper towels. Discard the fat and
wipe the skillet clean.
2.Heat 2 tablespoons oil in the skillet over medium heat. Add the fennel
and cook, stirring, for 15 minutes. Return the sausage to the pan.
3.Add the marinara sauce, black pepper, and red pepper flakes and simmer
uncovered for 10 minutes.
4.Bring a large pot of salted water to a boil. Add the remaining tablespoon
of oil and the penne and cook until just tender. Drain the pasta and return
it to the pot.
5.Add the olives and basil to the sauce, heat through, and add to the
pasta. Toss and serve immediately with the Parmesan.
Serves 8
I've called for penne in this recipe, as the bolder the sauce, the bolder
the pasta should be. Rigatoni would also be just fine.
Posted to KitMailbox Digest by "Bright W. Larkin" <bright@twave.net> on
Jun 1, 1998
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