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  • 60minutes
  • 768calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsSelenium, Natrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb Italian sausage (hot or sweet)

  2. 1/8 cup olive oil

  3. 1 teaspoon fennel seed

  4. 1 medium onion , chopped

  5. 1 garlic clove , minced

  6. 1/4 teaspoon cumin

  7. 1 red pepper, cut into 1 green pepper , cut into 1 inch pieces

  8. 1 stalk celery , coarsely chopped

  9. 1 (700 ml) jar tomato sauce

  10. 1/2 cup dry red wine

  11. 1/4 cup chopped basil

  12. 3 cups penne

  13. 1/2 cup of pasta cooking water

  14. 3/4 lb mozzarella cheese , cut into 1/2 inch cubes

  15. 1/2 cup grated parmesan cheese

  16. 1 tablespoon chopped parsley

Instructions Jump to Ingredients ↑

  1. Prick sausages in several places.

  2. Heat oil in a large, deep frying pan set over medium high heat.

  3. Add sausages& cook until evenly browned- about 8 minutes.

  4. Remove from pan& cut into 1/2 inch pieces.

  5. Add onions to fat remaining in pan& saute for about 5 minutes.

  6. Return sausages to pan.

  7. Add fennel, garlic, cumin, peppers& celery; cook for about 5 minutes, stirring often.

  8. Drain excess fat from pan.

  9. Stir tomato sauce, basil& wine into sausage mixture.

  10. Bring to a boil, then reduce heat& simmer for 15 minutes.

  11. Meanwhile, cook penne, according to package directions until el dente (about 10 minutes).

  12. Drain- reserving 1/2 cup of the cooking water.

  13. Combine sausage mixture, pasta & reserved cooking liquid in a 5 litre casserole dish.

  14. Mix well.

  15. Combine Mozarella& Parmesan cheese and parsley.

  16. Stir into the pasta mixture.

  17. Bake in preheated 375F oven for 30 minutes.

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