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Fettuccine with Fennel and Spicy Sausage

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Fettuccine with Fennel and Spicy Sausage
  • Prep Time 35 min
  • Total Time 35 min
  • Servings 5
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Spicy Italian sausage and sweet fennel are smothered in a delicious crushed tomato-basil sauce. Top the fettuccine, and bring on the Parmesan!

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

Directions

  • 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. Sprinkle individual servings with cheese.
Tips  

If you like, substitute Asiago cheese for the Parmesan.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
420
(
Calories from Fat
170
)
Daily Value
Total Fat
19g
29%
(
Saturated Fat
6g
30%
,
Trans Fat
0g
)
Cholesterol
75mg
24%
Sodium
910mg
38%
Potassium
720mg
21%
Total Carbohydrate
44g
15%
(
Dietary Fiber
5g
19%
,
Sugars
8g
)
Protein
19g
Daily Value*:
Vitamin A
8%
8%
Vitamin C
60%
60%
Calcium
25%
25%
Iron
25%
25%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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