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Italian sausage olive oil fennel seed onion garlic cumin red pepper green pepper celery tomato sauce dry red wine basil penne pasta cooking water Mozzarella cheese Parmesan cheese parsley
Viewed: 15 - Published at: 7 years agoIngredients
- 1 lb Italian sausage (hot or sweet)
- 1/8 cup olive oil
- 1 teaspoon fennel seed
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1/4 teaspoon cumin
- 1 red pepper, cut into 1 inch pieces
- 1 green pepper, cut into 1 inch pieces
- 1 stalk celery, coarsely chopped
- 1 (700 ml) jar tomato sauce
- 1/2 cup dry red wine
- 1/4 cup chopped basil
- 3 cups penne
- 1/2 cup of pasta cooking water
- 3/4 lb mozzarella cheese, cut into 1/2 inch cubes
- 1/2 cup grated parmesan cheese
- 1 tablespoon chopped parsley
Method
- Prick sausages in several places.
- Heat oil in a large, deep frying pan set over medium high heat.
- Add sausages& cook until evenly browned- about 8 minutes.
- Remove from pan& cut into 1/2 inch pieces.
- Add onions to fat remaining in pan& saute for about 5 minutes.
- Return sausages to pan.
- Add fennel, garlic, cumin, peppers& celery; cook for about 5 minutes, stirring often.
- Drain excess fat from pan.
- Stir tomato sauce, basil& wine into sausage mixture.
- Bring to a boil, then reduce heat& simmer for 15 minutes.
- Meanwhile, cook penne, according to package directions until el dente (about 10 minutes).
- Drain- reserving 1/2 cup of the cooking water.
- Combine sausage mixture, pasta & reserved cooking liquid in a 5 litre casserole dish.
- Mix well.
- Combine Mozarella& Parmesan cheese and parsley.
- Stir into the pasta mixture.
- Bake in preheated 375F oven for 30 minutes.
