Spicy Penne with Sausage
You can turn the less expensive store-brand sausage into flavorful Italian sausage by mixing 1 pound of it with 1 tablespoon fennel seeds and 1/8 teaspoon red pepper flakes. No one will notice the difference in this Spicy Penne with Sausage.
16 oz mild Italian sausage
1 medium onion, chopped
16 oz penne pasta
2 Tbsp olive oil
2 cup sliced mushrooms
1 red bell pepper, chopped
1 small unpeeled eggplant, chopped
1 (16-ounce) can Italian-style tomatoes
2 tsp dried basil
2 tsp dried oregano
1/2 tsp red pepper, flakes
1/3 cup grated Parmesan cheese
Cook sausage and onion in a large deep skillet over medium-high until sausage is browned and crumbly; drain. Meanwhile, cook pasta according to package directions; drain and rinse.
Heat oil in a large skillet over medium-high heat; add mushrooms, bell pepper and eggplant. Cook until tender, about 5 minutes. Stir in undrained tomatoes, basil, oregano and red pepper flakes.
Simmer vegetables, stirring occasionally, for 30 minutes. Stir in sausage mixture. Simmer, stirring occasionally, for 5 minutes. Remove from heat. Add pasta; mix well.
Spoon pasta mixture into a serving bowl. Sprinkle with Parmesan.
Spicy Penne with Sausage tip: Save time by letting diners grate their own Parmesan. Serve a wedge of Parmesan cheese with a hand grater and let diners grate as much or as little cheese as they like onto their penne.