Fettuccine with Fennel and Spicy Sausage

Fettuccine with Fennel and Spicy Sausage

Spicy Italian sausage and sweet fennel are smothered in a delicious crushed tomato-basil sauce. Top the fettuccine, and bring on the Parmesan!

Prep Time

35

Minutes

Total Time

35

Minutes

Makes

5

servings

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 GlenĀ® 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.
Makes 5 servings (2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
If you like, substitute Asiago cheese for the Parmesan.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 420
    • (Calories from Fat 170),
  • Total Fat 19g
    • (Saturated Fat 6g,
    • Trans Fat 0g),
  • Cholesterol 75mg;
  • Sodium 910mg;
  • Total Carbohydrate 44g
    • (Dietary Fiber 5g,
    • Sugars 8g),
  • Protein 19g;
Percent Daily Value*:
    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.