Penne with spicy Italian sausage, tomato, fennel and red peppers

Pasta & Pizza
Written By ANNA Test Kitchen

Ingredients

1/2 pound dry penne

8 ounces spicy Italian sausage

2 teaspoons extra-virgin olive oil

1 cup onion, diced

1/2 cup fresh fennel, diced

1/2 cup sweet red pepper, diced

2 teaspoons garlic, minced

1 1/4 pounds tomatoes, chopped

6 tablespoons fresh Reggiano Padano, grated

Course salt and freshly ground pepper

1/4 cup fresh basil leaves, chopped

Preparation

Cook penne in large pot of boiling salted water until firm but tender, about 10-12 minutes. Meanwhile, heat olive oil in large nonstick skillet over medium-high heat, and add sausage (skins removed) and onion and cook 4 minutes, stirring to crumble the sausage. Add garlic and fennel; cook another 2 minutes. Stir in tomatoes; cook another 2 minutes. Remove from heat and set aside.

Drain pasta and add to sausage mixture. Add 2 tablespoons Padano and season. Serve immediately with basil and remaining Padano sprinkled on top. Serves 4.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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