PASTA ABRUZZESE

Pasta Abruzzese image

Provided by ratherbeswimmin

Categories Pork

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

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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

Steps:

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

Nutrition Facts : Calories 441.9, Fat 8.5, SaturatedFat 2.8, Cholesterol 22.7, Sodium 750.6, Carbohydrate 74.6, Fiber 11.6, Sugar 5.3, Protein 20.4