Pasta Abruzzese

Rachael Ray

• Ready In: 40 mins
• Serves: 6

Ingredients

• 1  lb  bulk  sweet Italian sausage
• 1⁄2 medium Spanish onion, finely chopped
• 1  fresh fennel bulb, tops trimmed and first layer of skin pulled away, quarter the bulb, then chop into fine dice
• 3  garlic cloves, minced
• 1  cup low sodium chicken broth
• 1 (28 ounce) can crushed tomatoes
• 2 -3  tablespoons  chopped fresh flat leaf parsley
• 1  lb penne or 1  lb rigatoni pasta, cooked until al dente

Directions

1. Heat a deep skillet over med-high heat; add in the sausage, breaking it up and browning the crumbles.
2. Remove sausage to a bowl lined with paper towels; let stand to drain; return pan to heat.
3. To pan, add onion, fennel, and garlic; cook 5 minutes, giving the pan a shake now and then.
4. Add in broth and tomatoes; heat through.
5. Dump sausage back into pan and add parsley; stir while bringing to a boil.
6. When sauce bubbles, decrease heat to low and let simmer until the pasta is ready to toss with the sauce and serve.