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Sausage And Fennel Pasta

Bring a large pot of salted water to a boil over high heat Add 1 lb. of Farfalle and cook until al dente. Stir occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Heat olive oil over medium-high heat in a large skillet Add the sausage links and brown one side, about 3-5 minutes Turn them over and add water to cover sausages about halfway. Lower to medium heat and cover. . .

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Servings: 4

Prep Time: 00:15

Cook Time: 00:30

Ingredients

1 lb . farfalle pasta (bow tie pasta)

1 lb . spicy italian sausage (or mild)

1 fennel bulb diced

1/2 orange bell pepper diced

3 chopped garlic cloves (or 1 1/2 tsp of minced garlic)

1 can of fire roasted tomatoes

1/2 cup of grated parmesan

1/2 cup of red wine

2 tablespoons of butter

1 tablespoon of olive oil

handful of chopped basil and parsley

pinch of sugar

pinch of red pepper flakes (or more, depending on how spicy you like it)

Preparation

1Bring a large pot of salted water to a boil over high heat

2Add 1 lb. of Farfalle and cook until al dente. Stir occasionally, 8 to 10 minutes.

3Drain and reserve about 1 cup of the pasta water.

4Heat olive oil over medium-high heat in a large skillet

5Add the sausage links and brown one side, about 3-5 minutes

6Turn them over and add water to cover sausages about halfway. Lower to medium heat and cover for 10 minutes

7Remove sausage from pan, cut up and set aside.

8In the same pan you used to brown sausage, add butter over medium high heat.

9Add onion, bell pepper, and fennel and pick up brown bits from the pan

10Add garlic, salt & pepper, and red pepper flakes

11Sauté for about 5 minutes.

12Add wine to deglaze pan [scrape up the brown bits from the bottom of the pan]

13Cook wine until it has reduced

14Add can of roasted tomatoes, Sausage, Sugar and Pasta

15Add Cheese & Basil/ Parsley

16Add some of the pasta water you reserved to make creamy [add as much as you feel is needed]

17Mix together

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