Pasta Abruzzese

 

A couple weeks ago I had my girls go through some cookbooks looking for recipes they might like to try, creativity being at an all-time low and cookbooks being plentiful but neglected. 

This one comes from Rachael Ray's original 30-Minute Meals.  I'm not sure about the title of the recipe, honestly, but with a brief Google search I was informed that Abruzzo is a region in Italy, so perhaps this dish originated there...or...something.  All you really need to know is it's easy and surprisingly delicious for all its simplicity (but then again most things in life are). 

I thought the fennel might be an overwhelming flavor in the dish, but it was really mild and lovely.  Daughter #1 and I gobbled down bowls of this for a few days.  Definitely a new favorite.

Makes about 6 servings

1 pkg Field Roast Smoked Apple Sage sausage (or other sweet sausage of your choice)
1 yellow onion, diced
1 bulb fennel, tops and tough outer layer removed, diced fine
3 cloves garlic, minced
1 cup water
1-1/2 tsp Better Than Bouillon No-Chicken Base
1 28-oz can organic diced tomatoes
A sprinkling of dried or fresh parsley

Heat a skillet over medium-high heat.  Add onion, fennel, and garlic.  Cook for about 5 minutes, stirring occasionally.  Stir in water, No-Chicken Base, and tomatoes. 

Crumble the sausage and add to the skillet along with the parsley.  Stir, and bring to a bubble.

Serve over pasta (which in this case happened to be a mixture of shells and spaghetti).

I added some greens to the leftovers the next day...because everything is better with leafy greens.

I'd like to think the Abruzzosians would approve.