Fettuccine With Fennel And Spicy Sausage

Ingredients

• 8 oz uncooked fettuccine
• 1/2 lb bulk spicy Italian pork sausage
• 2 tablespoons olive or vegetable oil
• 1 medium sweet onion, cut into thin wedges
• 1 medium fennel bulb, cut into thin wedges
• 1 medium yellow or red bell pepper, cut into thin strips
• 2 cloves garlic, finely chopped
• 1 can (28 oz) Muir Glen® organic crushed tomatoes with basil, undrained
• 1/2 cup shredded fresh Parmesan cheese

Preparation

1. Cook and drain pasta as directed on box. Return to saucepan; keep warm.
2. Meanwhile, in 12-inch skillet, cook sausage over medium heat, stirring frequently, until no longer pink. Drain; remove sausage from skillet.
3. In same skillet, heat oil over medium heat. Cook onion, fennel, bell pepper and garlic in oil 3 to 4 minutes, stirring constantly, until vegetables are crisp-tender.
4. Add tomatoes and cooked sausage to vegetables. Heat to boiling. Reduce heat; simmer about 10 minutes, stirring occasionally, until slightly thickened. Stir in pasta; heat until hot.
5. Sprinkle individual servings with cheese.

From Betty Crocker