Ingredients

1 pound 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 Tbsp. dried basil
1/4 tsp. fennel seed, crushed
1 Tbsp. olive oil
1 C. tomato-based pasta sauce
1/2 C. red zinfandel
12 ounce pasta (your favorite)
1/4 C. italian parsley, chopped
1 Tbsp. olive oil
1/2 C. parmesan cheese, grated

Cooking Instructions

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 Tbls. 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 Tbls. olive oil. Add pasta and toss to mix. Pour sauce over pasta. Sprinkle with Parmesan cheese.
 
 
"Go then, eat your bread in happiness and drink your wine with a cheerful heart; for God has already approved your works." (Ecclesiastes 9:7)