Tonight’s Dinner – Yummy!

Pasta With Italian Sausage
  • 20 ounces Shadybrook Farms Sweet Lean Italian Turkey, casings removed
  • 1 cup onion, chopped
  • 1 cup green pepper, chopped
  • 2 cloves garlic, minced
  • ¼ cup fresh basil, chopped, or 1 tbsp dried
  • ¼ teaspoon fennel seed, crushed
  • 1 tablespoon olive oil
  • 1 cup pasta sauce, your favorite type
  • ½ cup red zinfandel
  • 12 ounces pasta, your favorite type
  • ¼ cup italian parsley, chopped
  • 1 tablespoon olive oil
  • ½ cup parmesan 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 Parmesan cheese.



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