Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Italian Sausage, casings
Removed
1 c Onion, chopped
1 c Green Pepper, chopped
2 Cloves Garlic, minced
1/4 c Fresh Basil, chopped, or
1 tb Dried Basil
1/4 ts Fennel Seed, crushed
1 tb Olive Oil
1 c Tomato-Based Pasta Sauce
1/2 c Red Zinfandel
12 oz Pasta (your favourite)
1/4 c Italian Parsley, chopped
1 tb Olive Oil
1/2 c Parmesean Cheese, grated

Crumble sausage into a large skillet. Cook over medium heat, stirring
often, until meat is well browned. Drain and set aside. In same
skillet, cook onion, pepper, garlic, basil and fennel in 1 tb olive
oil over medium heat, stirring often to scrape up browned bits from
the bottom of pan. Cook until onion is translucent, about 5 minutes.

Add sausage, pasta sauce, and wine. Bring to a boil. Reduce heat and
simmer 5 minutes. While sauce is cooking, in a large pot of boiling
water cook pasta until al dente. Drain well.

On a large warm serving platter, combine parsley and 1 tb olive oil.
Add pasta and toss to mix. Pour sauce over pasta. Sprinkle with
Parmesean cheese.

Source: Victoria Magazine, June 1994 Typed by Katherine Smith
Cyberealm BBS Watertown NY 315-786-1120

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