Penne with Sausage and Fennel Seed

In a large deep skillet or enameled cast iron pot, heat olive oil on medium-high heat. Add onion and celery and sauté until they begin to soften, about 2 minutes.

Slice the skins of the sausages lengthwise down the middle and remove the meat from their casings. Discard the casings. Add the sausage meat to the pot and use a spatula or spoon to break up the meat. Add garlic and fennel seeds.

Cook sausage mixture on medium-high until just browned, about 7 minutes. Stir occasionally to ensure it doesn’t burn.

Add tomatoes and break up with a spoon. Simmer for about 5 minutes, until some of the liquid has evaporated. Stir in tomato paste until thoroughly combined.

Add evaporated milk or cream and stir into sauce. Let sauce simmer for 5 more minutes. Season to taste with a pinch of sugar (optional – use if the tomatoes are very acidic), salt and pepper. Keep warm on low heat while the penne cooks.

In a separate large pot with a lid, heat water to cook the penne. Bring to a boil and cook penne until al dente, according to package instructions, about 10 to 12 minutes.

Drain penne and toss with sauce until thoroughly coated. Garnish with parmesan cheese if desired.