| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Italian |
Italian, Main dish, Cyberealm |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Italian Sausage, casings |
|
|
Removed |
| 1 |
c |
Onion, chopped |
| 1 |
c |
Green Pepper, chopped |
| 2 |
|
Cloves Garlic, minced |
| 1/4 |
c |
Fresh Basil, chopped, or |
| 1 |
tb |
Dried Basil |
| 1/4 |
ts |
Fennel Seed, crushed |
| 1 |
tb |
Olive Oil |
| 1 |
c |
Tomato-Based Pasta Sauce |
| 1/2 |
c |
Red Zinfandel |
| 12 |
oz |
Pasta (your favourite) |
| 1/4 |
c |
Italian Parsley, chopped |
| 1 |
tb |
Olive Oil |
| 1/2 |
c |
Parmesean Cheese, grated |
INSTRUCTIONS
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.
Source: Victoria Magazine, June 1994 Typed by Katherine Smith Cyberealm BBS
Watertown NY 315-786-1120
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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