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Ingredientes
- 1 lb Italian Sausage, casings
- Â Â Removed
- 1 c. Onion, minced
- 1 c. Green Pepper, minced
- 2 x Cloves Garlic, chopped
- 1/4 c. Fresh Basil, minced, or possibly
- 1 Tbsp. Dry Basil
- 1/4 tsp Fennel Seed, crushed
- 1 Tbsp. Extra virgin olive oil
- 1 c. Tomato-Based Pasta Sauce
- 1/2 c. Red Zinfandel
- 12 ounce Pasta (your favourite)
- 1/4 c. Italian Parsley, minced
- 1 Tbsp. Extra virgin olive oil
- 1/2 c. Parmesean Cheese, grated
Direcciones
- Crumble sausage into a large skillet. Cook over medium heat, stirring often, till meat is well browned. Drain and set aside. In same skillet, cook onion, pepper, garlic, basil and fennel in 1 tb extra virgin olive oil over medium heat, stirring often to scrape up browned bits from the bottom of pan. Cook till onion is translucent/soft, about 5 min.
- Add in sausage, pasta sauce, and wine. Bring to a boil. Reduce heat and simmer 5 min. While sauce is cooking, in a large pot of boiling water cook pasta till al dente. Drain well.
- On a large hot serving platter, combine parsley and 1 tb extra virgin olive oil. Add in pasta and toss to mix. Pour sauce over pasta. Sprinkle with Parmesean cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 307g | |
| Recipe makes 4 servings | |
| Calories 818 | |
| Calories from Fat 392 | 48% |
| Total Fat 43.71g | 55% |
| Saturated Fat 13.99g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 86mg | 29% |
| Sodium 839mg | 35% |
| Potassium 614mg | 18% |
| Total Carbs 70.62g | 19% |
| Dietary Fiber 4.1g | 14% |
| Sugars 4.58g | 3% |
| Protein 28.18g | 45% |
