Pasta With Italian Sausage

This Pasta With Italian Sausage is a robust and comforting dish that transforms simple pantry staples into a restaurant-quality dinner. Crumbled Italian sausage is browned until crispy, then simmered in a rich tomato-based sauce infused with red Zinfandel, fresh basil, and aromatic fennel seeds. The sweetness of the onion and green pepper balances the savory meat, while a final toss with olive oil and parsley adds brightness. It is perfect for busy weeknights when you crave something satisfying and flavorful without hours of prep. Serve hot with a sprinkle of parmesan for the ultimate family-friendly meal.

Cooking Method: Boiling, Stewing

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 337.1

Description

This Pasta With Italian Sausage is a robust and comforting dish that transforms simple pantry staples into a restaurant-quality dinner. Crumbled Italian sausage is browned until crispy, then simmered in a rich tomato-based sauce infused with red Zinfandel, fresh basil, and aromatic fennel seeds. The sweetness of the onion and green pepper balances the savory meat, while a final toss with olive oil and parsley adds brightness. It is perfect for busy weeknights when you crave something satisfying and flavorful without hours of prep. Serve hot with a sprinkle of parmesan for the ultimate family-friendly meal.

Ingredients

1 pound Italian Sausage, casings
1 cup Onion, chopped
1 cup Green Pepper, chopped
2 cloves Garlic, minced
1/4 cup Fresh Basil, chopped (or 1 tbsp Dried Basil)
1/4 teaspoon Fennel Seed, crushed
1 tablespoon Olive Oil
1 cup Tomato-Based Pasta Sauce
1/2 cup Red Zinfandel
12 ounces Pasta (your favourite)
1/4 cup Italian Parsley, chopped
1 tablespoon Olive Oil
1/2 cup Parmesan Cheese, grated

Directions

1
Crumble the Italian sausage into a large skillet.
2
Cook over medium heat, stirring often, until the meat is well browned.
3
Drain excess grease from the skillet and set the sausage aside.
4
In the same skillet, add 1 tablespoon of olive oil.
5
Add the chopped onion, green pepper, minced garlic, basil, and crushed fennel seed.
6
Cook over medium heat, stirring often to scrape up browned bits from the bottom of the pan.
7
Cook until the onion is translucent, about 5 minutes.
8
Return the sausage to the skillet.
9
Add the pasta sauce and red Zinfandel wine.
10
Bring the mixture to a boil.
11
Reduce heat and simmer for 5 minutes.
12
While the sauce is simmering, bring a large pot of water to a boil.
13
Cook the pasta until al dente according to package directions.
14
Drain the pasta well.
15
On a large warm serving platter, combine the chopped parsley and 1 tablespoon of olive oil.
16
Add the drained pasta to the platter and toss to mix with the parsley and oil.
17
Pour the sausage sauce over the pasta.
18
Sprinkle with grated Parmesan cheese and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 337.1kcal

% Daily Value *
Total Fat 21.6g34%
Saturated Fat 7.2g36%
Cholesterol 53.3mg18%
Sodium 795.6mg34%
Total Carbohydrate 3.3g2%
Dietary Fiber 0.0g0%
Sugars 0.7g
Protein 28.4g57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a richer sauce, you can add a splash of heavy cream at the end of simmering.

If you prefer a milder flavor, use sweet Italian sausage instead of hot.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce.

Keywords: italian sausage, pasta, tomato sauce, wine sauce, weeknight dinner, comfort food, fennel seed, basil, garlic, onion, green pepper, parmesan, red wine, zinfandel, easy dinner, family meal

Read it online: https://www.chefs-mate.com/recipe/pasta-with-italian-sausage/