Pasta Abruzzese

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 lb bulk sweet italian sausage
• 1/2 medium spanish onion, finely chopped
• 1 fresh fennel bulb, tops trimmed and first layer of skin pulled away, quarter the bulb, then chop into fine dice
• 3 garlic cloves, minced
• 1 cup low sodium chicken broth
• 1 (28 ounce) can crushed tomatoes
• 2 -3 tablespoons chopped fresh flat leaf parsley
• 1 lb penne or 1 lb rigatoni pasta, cooked until al dente

Recipe

• 1 heat a deep skillet over med-high heat; add in the sausage, breaking it up and browning the crumbles.
• 2 remove sausage to a bowl lined with paper towels; let stand to drain; return pan to heat.
• 3 to pan, add onion, fennel, and garlic; cook 5 minutes, giving the pan a shake now and then.
• 4 add in broth and tomatoes; heat through.
• 5 dump sausage back into pan and add parsley; stir while bringing to a boil.
• 6 when sauce bubbles, decrease heat to low and let simmer until the pasta is ready to toss with the sauce and serve.