This hearty dish can be as spicy as you want, depending on whether you use sweet or hot Italian sausages. Serve with a Caesar salad.
- Portion size 4 servings
- Credits : Canadian Living Magazine: November 2002
Ingredients
Method
Remove sausages from casings. In saucepan, heat oil over medium-high heat; cook sausages, breaking up with spoon, until no longer pink, about 5 minutes. With slotted spoon, remove to bowl.
Drain off all but 1 tbsp (15 mL) fat from pan. Add onion, garlic, green pepper, fennel seeds, oregano, salt and pepper; cook over medium heat, stirring occasionally, until vegetables are softened, about 5 minutes.
Add tomato paste; cook, stirring, for 3 minutes. Add wine and tomatoes, scraping up brown bits on bottom and breaking up tomatoes with back of spoon; reduce heat and simmer until thickened, 25 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes. Drain; return to pot. Add sauce; toss to coat. Serve sprinkled with cheese.
Nutritional facts <b>Per serving:</b> about
- Sodium 1321 mg
- Protein 29 g
- Calories 568.0
- Total fat 21 g
- Cholesterol 46 mg
- Saturated fat 7 g
- Total carbohydrate 66 g
%RDI
- Iron 34.0
- Folate 50.0
- Calcium 24.0
- Vitamin A 19.0
- Vitamin C 85.0
