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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Carrabba Italian Grill Penne with Fennel Sausage Pomodore Recipe

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This recipe for Carrabba Italian Grill Penne with Fennel Sausage Pomodore is from The Claywell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp. Olive Oil
1 Cup Onion, chopped
1 Cup Fennel, chopped
1 1/2 lbs. Italian Sausage, crumbled
1/2 Cup Water
6 Cups Tomato Sauce
1 lb. Penne Pasta
1/2 Cup Romano Cheese, grated
1/4 Cup Ricotta Cheese
Directions:
Directions:
Heat olive oil over med heat. Saute onions and fennel for 10 -15 minutes or until golden brown. Stir frequently. Add sausage to the pan and brown. Once the sausage is browned add water and tomato sauce, increase heat to bring sauce to a boil stirring frequently. Reduce heat and let simmer for 5 minutes.
Drop penne pasta in boiling water and cook al dente. Drain pasta. Add pasta in with sauce and toss to coat. Add Romano cheese, toss with pasta until melted. Transfer pasta to serving dish or individually plate and serve with a dollop of ricotta cheese on top.

 

 

 

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