Ingredients
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
Preparation
Cook and drain pasta as directed on box. Return to saucepan; keep warm.
Meanwhile, in 12-inch skillet, cook sausage over medium heat, stirring frequently, until no longer pink. Drain; remove sausage from skillet.
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.
