July Recipe

Pasta Abruzzese:

Penne with Sausage, Fennel, and Tomato Sauce
Rachael Ray

1 pound bulk sweet sausage
½ medium Spanish onion, finely chopped
1 bulb fresh fennel, tops trimmed and first layer of skin pulled away; quarter the bulb, then process or chop into a fine dice
3 garlic cloves, minced
1 cup low-sodium chicken broth
1 can (28 ounces) crushed tomatoes
A handful chopped fresh flat-leaf parsley
1 pound penne cooked until al dente

Heat a deep skillet over med-high heat. Add the sausage, breaking up and browning the crumbles. Remove sausage to a bowl lined with paper towels and let stand to drain away grease. Return pan to heat.

Add onion, fennel, and garlic. Cook for 5 minutes, giving the pan a shake now and then. Add broth and tomatoes. Heat through. Dump sausage back in and add parsley. Stir while bringing to a boil. When sauce bubbles, drop heat to low and let simmer until pasta is ready to toss with sauce and serve. Feeds up to 6 with good, crusty bread.

Happy Cooking and Happy July!