Penne with spicy Italian sausage, tomato, fennel and red peppers
1/2 pound dry penne
8 ounces spicy Italian sausage
2 teaspoons extra-virgin olive oil
1 cup onion, diced
1/2 cup fresh fennel, diced
1/2 cup sweet red pepper, diced
2 teaspoons garlic, minced
1 1/4 pounds tomatoes, chopped
6 tablespoons fresh Reggiano Padano, grated
Course salt and freshly ground pepper
1/4 cup fresh basil leaves, chopped
Cook penne in large pot of boiling salted water until firm but tender, about 10-12 minutes. Meanwhile, heat olive oil in large nonstick skillet over medium-high heat, and add sausage (skins removed) and onion and cook 4 minutes, stirring to crumble the sausage. Add garlic and fennel; cook another 2 minutes. Stir in tomatoes; cook another 2 minutes. Remove from heat and set aside.
Drain pasta and add to sausage mixture. Add 2 tablespoons Padano and season. Serve immediately with basil and remaining Padano sprinkled on top. Serves 4.