Categories: Pasta

Ingredients

• 1 tbsp. olive oil
• 19 oz. package Italian sausage, casings removed and shaped into 1-inch meatballs
• 1 small yellow onion, thinly sliced
• 4 large beefsteak tomatoes, cored and diced
• 1 large red bell pepper, seeded and sliced
• 4 garlic cloves, minced
• 32 oz. chicken broth
• 2 tsp fennel seeds, crushed
• 1 1/4 tsp kosher salt
• 3/4 tsp black pepper
• 16 oz. penne pasta
• 1/4 cup chopped fresh parsley

Directions

1. In a medium Dutch oven, heat oil over medium heat. Add sausage; cook until browned, about 8 minutes. Remove sausage using a slotted spoon, and let drain on paper towels, reserving drippings in pot.

2. Add onion to pot; cook, stirring occasionally, until tender, about 5 minutes. Add tomatoes and bell pepper; cook, stirring occasionally, until tender, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Add broth, fennel seeds, salt and pepper; bring to a boil. Add pasta; cover and cook until almost tender, about 8 minutes. Stir in sausage. Remove from heat; cover and let stand for 5 minutes. Stir in parsley before serving.

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