Penne with Homemade Italian Fennel Sausage‏

Penne with Homemade Italian Fennel Sausage‏

Here’s a gorgeous application for Ren’s Homemade Italian Fennel Sausage recipe. Earthy with a light licorice flavor, the Italian sausage is showcased beautifully by the savory, subtly tangy tomato sauce and the perfectly cooked al dente penne pasta.

Penne is easily my favorite type of pasta as it’s easy to eat and literally carries with it, like a spoon, all that rich, delicious flavor so I get the perfect bite each and every time.

Buon appetito! 🙂

Penne with Homemade Italian Fennel Sausage‏‏

Penne with Homemade Italian Fennel Sausage‏‏

Ingredients

  • 1/2 kilo homemade Italian fennel sausage (CLICK HERE for recipe)
  • 2 Tbsps olive oil
  • 1/3 cup chopped onion
  • 1/4 cup chopped green bell pepper
  • 6 to 8 ounces sliced mushrooms
  • 2 cans (14.5 ounces each) tomatoes, coarsely chopped
  • 3 cans (24 ounces total) tomato sauce
  • 2 cans (6 ounces each) tomato paste
  • 3 whole pcs star anise
  • 1 1/2 tsps dried leaf basil, crumbled
  • 1 1/2 tsps dried leaf oregano, crumbled
  • 1/4 tsp dried leaf thyme
  • 1/2 tsp dried leaf parsley
  • 1 tsp garlic powder
  • 1 tsp fish sauce
  • 1/4 tsp black pepper
  • 1 1/2 tsps sugar
  • 1/2 tsp red wine vinegar
  • 1 cup water
  • Grated parmesan cheese

Directions

  1. Brown sausages in Dutch oven or large kettle. Drain away grease and add olive oil to pan. Add onions, green bell peppers and mushrooms. Cook while stirring frequently until onions are tender.
  2. Add remaining ingredients, except Parmesan cheese. Cook over medium-low heat while stirring occasionally for about 2 to 3 hours.
  3. Add more water and reduce heat if sauce becomes too thick. Adjust seasoning to taste. Serve with hot cooked pasta and parmesan cheese.

DID YOU KNOW?

That the word penne is the plural form of the Italian penna, which is dervied from the Latin penna meaning “feather” or “quill?” In Italy, penne are produced in two main variants – “penne lisce,” which are smooth, and “penne rigate,” which are furrowed and have ridges on each penna.

A versatile pasta because of its practical design, the hollow center allows the penna to hold sauce, while the angular ends act as scoops. While penne rigate’s ridges allow it to hold even more sauce as well as providing texture, penne lisce offer a smooth, more refined sensation to the palate.

Original Source

JB Macatulad

JB Macatulad

JB is one half of Will Fly for Food and its chief itinerary maker.  He's the one to blame for all the crappy photos and verbal diarrhea on this blog.  Don't listen to him.
JB Macatulad


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