Fettuccine With Fennel and Spicy Sausage Ingredients 8 oz uncooked fettuccine 1/2 lb bulk spicy Italian pork sausage 2 tablespoons olive or vegetable oil 1 medium sweet onion, cut into thin wedges 1 medium fennel bulb, cut into thin wedges 1 medium yellow or red bell pepper, cut into thin strips 2 cloves garlic, finely chopped 1 can (28 oz) organic crushed tomatoes with basil, undrained 1/2 cup shredded fresh Parmesan cheese Directions 1. Cook and drain pasta as directed on box. Return to saucepan; keep warm. 2. Meanwhile, in 12-inch skillet, cook sausage over medium heat, stirring frequently, until no longer pink. Drain; remove sausage from skillet. 3. In same skillet, heat oil over medium heat. Cook onion, fennel, bell pepper and garlic in oil 3 to 4 minutes, stirring constantly, until veggies are crisp-tender. 4. Add tomatoes and cooked sausage to vegetables. Heat to boiling. Reduce heat; simmer about 10 minutes, stirring occasionally, until slightly thickened. Stir in pasta; heat until hot. Sprinkle individual servings with cheese. Back