This dish came from Rachael Ray’s 30 Minute-Meals. The texture was interesting because I put the onion and the fennel in the food processor. I liked how small it made everything but it was almost a gritty texture since I am used to a larger dice. The flavor in this dish was surprisingly mild.
- 1 lb bulk sweet sausage
- 1/2 medium Spanish onion, finely chopped or processed with fennel (I broke out the food processor)
- 1 bulb fresh fennel, tops trimmed and first layer of skin pulled away, quarter the bulb, then process or chop into fine dice
- 3 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 28oz can crushed tomatoes
- A handful chopped fresh flat-leaf parsley
- 1 lb penne cooked until al dente
Heat a deep skillet over medium-high heat. Add the sausage, breaking it up and browning the crumbles. Remove sausage to a bowl lined with paper towels and let stand to drain away grease. Return pan to heat.
Add onion, fennel and garlic. Cook for 5 minutes, giving the pan a shake now and then. Add broth and tomatoes. Heat through. Dump sausage back in and add parsley. Stir while bringing to a boil. When sauce bubbles, droop heat to low and let simmer until pasta is ready to toss with sauce and serve.