Fettuccine with Fennel and Spicy Sausage

 

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

• 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.