1 lb. sweet Italian sausage ½ medium green or red pepper, chopped 1 small onion, chopped 1 jar Classico Di Sicilia sauce ½ tsp. crushed fennel 8 oz. rigatoni 1 T olive oil
Cook rigatoni per directions on box. Meanwhile, cook sausage in skillet with pepper and onion. Drain. Stir in sauce and fennel. Simmer uncovered on low for about 10 minutes. Drain rigatoni and toss with olive oil. Serve sauce over rigatoni.
I pretty much exclusively use chicken or turkey Italian sausage.
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