PASTA WITH SAUSAGE AND TOMATO SAUCE

SERVES 4

This is delicious. If you can't find bulk Italian sausage, just get the links and remove the casings.

INGREDIENTS

4 tablespoons olive oil

1 pound bulk Italian sausage, mild or hot

2 ounces pancetta, chopped

2 teaspoons fennel seeds, slightly crushed

1 medium onion, diced

1 medium carrot, shredded

6 large cloves garlic, minced

3 cans (14.5 ounces each) whole tomatoes crushed with fingers, with juices

1/2 cup dry red wine

1 teaspoon dried thyme leaves

1 tablespoon dried basil leaves

1 tablespoon dried marjoram leaves

Salt and pepper to taste

1 pound penne or similar pasta

Freshly ground Romano or Parmesan cheese

Heat a large skillet over medium-high heat. Add the oil, then the sausage and pancetta. Sauté until lightly browned, about 5 minutes, breaking apart the lumps as it cooks. Add the fennel seeds, onions and carrots; sauté until softened, about 5 minutes. Add the garlic and sauté another minute. Add the wine, tomatoes, thyme, basil, marjoram, salt and pepper. Stir well to scrape up any browned bits in the bottom of the pan. Reduce heat to medium-low; cover and simmer until the tomatoes are all broken down, about 20 minutes. If desired, remove the lid and cook until sauce thickens slightly.

Meanwhile, cook the pasta according to package directions for al dente. Drain. Add to the sauce and stir to combine, about 1 minute. Serve immediately, passing the cheese.

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