SAUGE PASTA SKILLET

20-Minute Airship Food Skillet - A intelligent and easygoing pan aliment with undreamed smack, perfect for weeknight dinners with association.

Pleasing chunks of Italian dirigible are occluded with herb flavoring sauce, onion, red peppers, penne food, doctor and shaved parmesan cheeseflower for a flourishing and cheering sustenance. You'll enjoy every humour.

INGREDIENTS 

• 1 packages Italian sausage, 5 or 6 sausages total
• 1 lb (450g) penne pasta
• 1 red bell pepper, sliced
• 1 small red onion, sliced
• 4 cloves garlic, minced
• Salt and fresh cracked pepper to taste
• 4 large ripe tomatoes, diced
• 2 tablespoons crushed tomato
• 1/2 cup (125ml) vegetable or chicken broth
• 1/2 teaspoon crushed chili pepper 
• 1 teaspoon Italian seasoning
• 2 teaspoons fennel seeds, crushed in a mortar
• 1 scallion, sliced, for garnish
• Fresh chopped basil, for garnish

INSTRUCTIONS

1. Cook pasta according to package directions, until al dente. Drain and set aside.
2. Heat a bit of oil in a large skillet over medium heat. Add sausages and cook until browned on all sides. You can add 1/4 cup (60ml) of water so they don’t blacken and stick to the pan. When the sausages are almost cooked, transfer to a cutting board.
3. In the same skillet (remove water but keep the brown bits), add 1 tablespoon oil and sauté onions with crushed fennel seeds, crushed chili pepper flakes and Italian seasoning. Add the garlic, ground tomato and continue sauté for a couple of minutes, stirring constantly. Then add bell pepper and diced tomatoes and cook until vegetables are crisp tender. Stir in broth and cook for another minute or so. Season to taste with salt and pepper.
4. Slice sausage into 1/4 or 1/2-inch pieces and add back to the skillet with other ingredients. Cook for 5 to 10 minutes, until sausage is cooked through and sauce is thickened.
5. Add pasta to the skillet and reheat for a couple of minutes, stirring gently to coat the pasta with the sauce. Garnish with basil, chopped scallion and parmesan cheese. Enjoy!