This recipe is wonderful on so many different levels I don’t know where to begin. Firstly it comes together in under an hour , then there’s the one pot situation which is amazing, and the flavors are wonderful and the meal is delicious so what more could you want?
Good for families and good for the two of us since I froze 1/2 of it for another meal and have a little left over for lunch the next day. So it’s all good and easy and perfect .
We love pasta and this is just one more wonderful pasta dish.
1 Tablespoon Olive Oil
1 pound Italian Sausage , casings removed I used 1/2 Sweet and 1/2 Spicy –use whatever you like even chicken or turkey sausage would work well here. I can usually find it at the butcher in bulk so don’t have to remove from casing. It’s not a big deal to remove from casing.
1 medium yellow onion, diced
2 teaspoons dried oregano
1/2 teaspoon fennel seeds — don’t omit
Pinch red pepper flakes — as big or small a pinch depending on how much you like the heat. You can put on the table so everyone can add more to their own
2 cloves garlic, minced
Kosher Salt app. 1/2 teaspoon and taste for salt towards the end
Freshly Ground Black Pepper — app. 1/4 teaspoon
4 cups Chicken Broth — 1 box
28 oz. Can Tomato Puree
2 Tablespoons Tomato Paste
1 box ( 16 oz.) Fusilli Pasta or any other pasta shape you like
1 cup shredded Mozzarella
Grated Parmesan for serving
In a large deep pot — I use my trusty Le Creuset– it’s perfect– spray first with cooking spray — add the Tbsp.. of Olive Oil over medium heat. When the oil is hot add the bulk sausage and cook until it starts to brown up, app. 5 minutes. I then added the diced onions right in and cook until softened and translucent and the sausage is well browned, probably another 5 minutes.
Add the oregano , fennel seeds, red pepper flakes, garlic and the Salt and Pepper and stir to combine .
Add the broth, tomato puree and tomato paste and stir well and bring to a low boil. Add the uncooked pasta into the sauce , reduce to a simmer and cook , stirring occasionally until the pasta is al dente, app. 15 minutes. Mine was perfect after 15 minutes.
Remove from the heat and stir in the mozzarella and taste for Salt and Pepper but I didn’t need anymore it was perfect. If you think it needs more seasoning add now.
Serve with grated or shaved Parmesan.