1. Prick sausages in several places. 2. Heat oil in a large, deep frying pan set over medium high heat. 3. Add sausages& cook until evenly browned- about 8 minutes. 4. Remove from pan& cut into 1/2 inch pieces. 5. Add onions to fat remaining in pan& saute for about 5 minutes. 6. Return sausages to pan. 7. Add fennel, garlic, cumin, peppers& celery; cook for about 5 minutes, stirring often. 8. Drain excess fat from pan. 9. Stir tomato sauce, basil& wine into sausage mixture. 10. Bring to a boil, then reduce heat& simmer for 15 minutes. 11. Meanwhile, cook penne, according to package directions until el dente (about 10 minutes). 12. Drain- reserving 1/2 cup of the cooking water. 13. Combine sausage mixture, pasta & reserved cooking liquid in a 5 litre casserole dish. 14. Mix well. 15. Combine Mozarella& Parmesan cheese and parsley. 16. Stir into the pasta mixture. 17. Bake in preheated 375F oven for 30 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
