Tony’s Pasta

• Meat

  • 1 lb Sweet italian sausage

• Produce

  • 3/4 tsp Basil, dried
  • 1 Bell pepper, medium
  • 3 cloves Garlic
  • 8 oz Mushrooms, fresh
  • 1 Onion, medium
  • 3/4 tsp Oregano, dried
  • 1 (14.5-ounce can Petit diced tomatoes

• Canned Goods

  • 1 (6-ounce can Tomato paste

• Pasta & Grains

  • 16 oz Rotini or other pasta

• Baking & Spices

  • 1/4 tsp Fennel seeds
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 Parmesan cheese

Found on pudgefactor.com

Description

Ingredients

• 1 pound Sweet Italian Sausage, casings removed
• 1 Tablespoon olive oil
• 1 medium onion, chopped
• 1 medium bell pepper, seeded and chopped
• 3 cloves garlic, crushed
• 8 ounces fresh mushrooms, sliced
• 1/2 teaspoon salt
• 3/4 teaspoon dried oregano
• 3/4 teaspoon dried basil
• 1/4 teaspoon fennel seeds
• 1 (14.5-ounce) can petit diced tomatoes
• 1 (6-ounce) can tomato paste
• Parmesan cheese for garnish (optional)
• 16 ounces Rotini or other pasta, cooked according to package directions

Directions

• Meatballs: Form Italian Sausage into 1-inch balls. Place on a baking sheet with sides, lined with non-stick aluminum foil. Cook at 350º F for 30 minutes. Remove from oven and drain thoroughly on paper towels, pressing as much grease as possible from cooked meatballs.
• Sauce: Heat olive oil to a 12-inch skillet or Dutch oven. Add onions, and bell pepper. Cook over medium heat until onion begins to look transparent (8 to 10 minutes). Add garlic; cook for 30 seconds, or until garlic is fragrant. Add mushrooms and continue cooking for 2 to 3 minutes. Add the seasonings, petit diced tomatoes, and tomato paste. (If sauce is too thick add a small amount of water.) Cook over medium heat until thoroughly heated. Add meatballs and cook over low heat for 30 minutes (or longer if desired). Correct seasonings.
• If desired, garnish with fresh basil and grated Parmesan cheese
• Serve with pasta (rotini or ziti), a fresh baguette, a tossed green salad, and a light red wine such as Beaujolais.
• Yield: 6 servings.
• NOTE: This freezes well. The flavor improves if made the day before and reheated before serving.