Fettuccine with Fennel and Spicy Sausage

  • Prep Time 35 min
  • Total Time 35 min
  • Servings 5

Ingredients

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

Directions

  • 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.

Notes










Tips

Expert Tips

If you like, substitute Asiago cheese for the Parmesan.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
420
(
Calories from Fat
170),
% Daily Value
Total Fat
19g
19%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
75mg
75%;
Sodium
910mg
910%;
Total Carbohydrate
44g
44%
(Dietary Fiber
5g
5%
  Sugars
8g
8%
),
Protein
19g
19%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
60%;
Calcium
25%;
Iron
25%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.