PASTA WITH SAUSAGE, PEPPERS AND TOMATOES

SERVES 4

This is delicious, almost like an Italian sausage sandwich, but with extra tomatoes, and served on pasta instead of in a roll. If you can't find bulk Italian sausage, just get the links and remove the casings.

INGREDIENTS

4 tablespoons olive oil

1 pound bulk mild Italian sausage

1 small onion, chopped

3 medium green bell peppers, coarsely chopped

1 medium red bell pepper, coarsely chopped

2 teaspoons fennel seeds, slightly crushed

2 tablespoons dried basil leaves, divided

Salt and pepper to taste

6 large cloves garlic, minced

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

1 teaspoon dried thyme leaves

1 tablespoon dried marjoram leaves

1 pound cellantani, penne or similar pasta

Freshly grated Romano cheese

Heat a large skillet over medium-high heat. Add the oil, then the sausage. Sauté until lightly browned, about 5 minutes, breaking apart the lumps as it cooks. Add the onions, peppers, fennel seeds, 1 tablespoon of the basil, a little salt and pepper; sauté until the peppers are slightly tender, about 5 minutes. Add the garlic and sauté another minute. Add the tomatoes, remaining tablespoon of basil, thyme, marjoram, additional 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 and the peppers are tender, 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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