Wednesday, March 05, 2008
Day 5: Penne with "Italian Sausage" with Fennel
I often squish Italian sausage out of its casing when I make pasta, this recipe gives the same flavor with less work.
Penne with "Italian Sausage" with Fennel
For several servings, you'll need:
About 8 oz or half a bag of penne pasta
1/2 lb ground pork
1/2 onion, diced
1 tsp fennel seeds
1/2 tsp salt
1/2 tsp or more crushed red pepper
1 24-oz jar of pasta sauce of your choice
Parmesan cheese for topping
Boil penne pasta until al dente and drain in colander.
Saute diced onion until softened. Add 1/2 lb ground pork, 1 tsp fennel seeds, 1/2 tsp salt, and 1/2 tsp crushed red pepper. When the pork is fully cooked, drain out excess fat. For ease, I move the meat over to one side of the pan and wad up paper towels to absorb the grease.
Add as much pasta sauce as you'd like. Stir to mix thoroughly. Add penne pasta. Toss. Sprinkle parmesan cheese on top.
I'm submitting this recipe to Festa Italiana, a celebration of Italian dishes and drinks, hosted by Maryann of Finding La Dolce Vita and Proud Italian Cook.
1 year ago today, I was only halfway through piecing the top of my sushi and dim sum quilt.