Recipe - Pasta With Italian Sausage

1 pound Italian Sausage, casings
Removed
1 cup Onion, chopped
1 cup Green Pepper, chopped
2 Cloves Garlic, minced
One fourth cup Fresh Basil, chopped, or
1 tablespoon Dried Basil
One fourth teaspoon Fennel Seed, crushed
1 tablespoon Olive Oil
1 cup TomatoBased Pasta Sauce
One half cup Red Zinfandel
12 ounce Pasta (your favourite)
One fourth cup Italian Parsley, chopped
1 tablespoon Olive Oil
One half cup Parmesean Cheese, grated

Crumble sausage into a large skillet. Cook over medium heat, stirring
often, until meat is well browned. Drain and set aside. In same skillet,
cook onion, pepper, garlic, basil and fennel in 1 tablespoon olive oil over medium
heat, stirring often to scrape up browned bits from the bottom of pan. Cook
until onion is translucent, about 5 minutes.

Add sausage, pasta sauce, and wine. Bring to a boil. Reduce heat and simmer
5 minutes. While sauce is cooking, in a large pot of boiling water cook
pasta until al dente. Drain well.

On a large warm serving platter, combine parsley and 1 tablespoon olive oil. Add
pasta and toss to mix. Pour sauce over pasta. Sprinkle with Parmesean
cheese.

Source: Victoria Magazine, June 1994 Typed by Katherine Smith Cyberealm BBS
Watertown NY 3157861120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini