(5 votes, average: 4.40 out of 5)INGREDIENTS:
- 1 package Italian sausage, 5 or 6 sausages
- 1-pound bag of penne pasta
- 1 red bell pepper, sliced
- 1 small red onion, sliced
- 4 cloves garlic, minced
- Salt and fresh cracked pepper to taste
- 4 large ripe tomatoes, diced
- 2 tablespoons crushed tomato
- ½ cup vegetable or chicken broth
- ½ teaspoon crushed chili pepper
- 1 teaspoon Italian seasoning
- 2 teaspoons fennel seeds, crushed in a mortar
- 1 scallion, sliced, for garnish
- Fresh chopped basil, for garnish
- Cook pasta according to package directions, until al dente. Drain and set aside. Heat a bit of oil in a FIREDISC® cooker over medium heat.
- Add sausages. Cook until browned on all sides. Add ¼ cup of water so they don’t blacken and stick to the pan.
- When sausages are almost cooked, transfer to a cutting board. Remove water by tilting FIREDISC, but keep the brown bits. Add 1 tablespoon oil.
- Sauté onions with crushed fennel seeds, crushed chili pepper flakes, and Italian seasoning. Add the garlic and ground tomato. Sauté for a couple of more minutes, stirring.
- Add bell pepper and diced tomatoes. Cook until vegetables are crisp-tender. Stir in broth.
- Cook for another minute and season to taste with salt and pepper. Slice sausage into ¼- or ½-inch pieces. Add back to FIREDISC® cooker with other ingredients.
- Cook for 5 to 10 minutes, until sausage is cooked through and sauce is thickened. Add pasta to the cooker. Reheat for a couple of minutes, stirring gently to coat the pasta with the sauce.
- Garnish the sausage pasta skillet with basil, chopped scallion, and parmesan cheese. Enjoy!
