Prep 15 mins
Cook 30 mins
This is a quick dinner I tend to make but never really wrote down the ingredients, before. After making it for a week's worth of lunches, I decided to jot down what I did and record it for posterity. It should probably have green bell peppers in it, but I don't mind how it turned out this time.
- 4 tablespoons olive oil
- 1 teaspoon fennel seed
- 1⁄4 teaspoon crushed red pepper flakes
- 9 ounces vidalia onions (half of that amount diced, half of that amouned frenched or cut radially)
- 4 garlic cloves (minced)
- 10 ounces hot Italian sausage (bulk)
- 6 ounces roasted red peppers
- 6 ounces tomatoes (diced, approximates 1 medium tomato)
- 1 tablespoon marjoram (dried)
- 1 tablespoon basil (dried)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 6 ounces tomato paste
- 1 cup chicken broth
- 6 ounces wide egg noodles (cooked)
- 4 ounces parmesan cheese (grated)
- In a skillet over medium heat, combine the olive oil, fennel seeds, and chili flakes and cook until the fennel seeds start to snap and pop.
- The onion, half of it finely diced and the other half frenched, should be added to the skillet at this point and sauteed until translucent. (OPTIONAL: If you were to add any green bell pepper, it should be when the onion goes in, and it should be diced.) Add the minced garlic and continue for 1-2 minutes until the garlic starts to lightly brown on the edges.
- Add the spicy Italian sausage in small bits about the size of half a walnut and saute until brown.
- Add the diced roasted red pepper, tomato, marjoram, and basil. Toss with the rest of the ingredients and season with the salt and black pepper.
- Stir in the tomato paste and cook it for 2-5 minutes, until it coats everything and smells sweet; perhaps a bit smokey. Be careful, however, not to burn the tomato paste.
- Pour in the chicken broth and stir to dissolve the tomato paste. Taste and re-season with salt and pepper. Simmer uncovered until the liquid thickens.
- Add the cooked egg noodles and toss the sauce throughout.
- Serve family style on a platter with the parmesan cheese sprinkled over the top.