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

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.
 
 
 "All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)