| 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 |
Serve with...
Italian Cauliflower Salad
Total Time:
38 min
| 1. | Cook and drain pasta as directed on box. Return to saucepan; keep warm. |
| 2. | Meanwhile, in 12-inch skillet, cook sausage over medium heat, stirring frequently, until no longer pink. Drain; remove sausage from skillet. |
| 3. | 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. |
| 4. | 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. |
| No change. |
|
| If you like, substitute Asiago cheese for the Parmesan. |
Nutrition Information:
420 ( 170); 19g ( 6g, 0g); 75mg; 910mg; 44g ( 5g, 8g); 19g 8%; 60%; 25%; 25% 1 1/2 ; 1 ; 1 ; 2 ; 1/2 3