Categories: Italian, Main Dish, Pork, Rachael Ray

Ingredients

• 1 lb bulk sweet Italian sausage
• 1/2 medium Spanish onion, finely chopped
• 1 fresh fennel bulb, tops trimmed and first layer of skin pulled away, quarter the bulb, then chop into fine dice
• 3 garlic cloves, minced
• 1 cup low sodium chicken broth
• 1 (28 ounce) can crushed tomatoes
• 2 -3 tablespoons chopped fresh flat leaf parsley
• 1 lb penne or 1 lb rigatoni pasta, cooked until al dente

Directions

1. Heat a deep skillet over med-high heat; add in the sausage, breaking it up and browning the crumbles.

2. Remove sausage to a bowl lined with paper towels; let stand to drain; return pan to heat.

3. To pan, add onion, fennel, and garlic; cook 5 minutes, giving the pan a shake now and then.

4. Add in broth and tomatoes; heat through.

5. Dump sausage back into pan and add parsley; stir while bringing to a boil.

6. When sauce bubbles, decrease heat to low and let simmer until the pasta is ready to toss with the sauce and serve.

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