HungryBastard.com

I have to say that fresh fennel is one of my favorite things to add to a sauce. It adds such a distinct flavor that is more complex than a typical tomato+basil+etc sauce. This is a great dish to throw together ahead of time and drop in the oven just before you are ready to eat. You will need to increase the cooking time of course if the dish has been refrigerated.  The fresh basil and fennel really makes this sauce delicious. Leftovers are in high demand for this one. Yummy!

Ingredients:

• 1 pound hot Italian sausage links (hot Italian Turkey sausage can be used for a lighter meal)
• 1 (12 ounce) package rigatoni pasta
• 1 (24 ounce) jar marinara sauce or your favorite homemade sauce
• 1 bulb fennel, trimmed and thinly sliced
• red bell pepper, roasted and chopped
• 1/2 yellow onion, chopped
• 1/4 cup chopped fresh basil leaves
• 4 cloves garlic, minced
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Asiago cheese

Directions:

1. Preheat the oven to 350 degrees. Bring a large pot of lightly salted water to a boil. Add pasta and cook until almost tender, about 10 minutes.
2. Fry the sausages in a large skillet over medium heat, turning frequently until cooked through, about 15 minutes. Remove from the skillet, cool slightly and slice into rounds.
3. Add the garlic, fennel and onion to the skillet and season with salt and pepper. Cook and stir for about 5 minutes, then add the roasted red bell peppers, basil, sliced sausage and pasta sauce. Heat through over low heat until warmed.
4. Combine the pasta with the sauce and vegetables in a 9×13 inch baking dish. Spread the mozzarella, Parmesan and Asiago cheeses over the top. Garnish with a few fennel leaves left from the bulb. Cover with aluminum foil.
5. Bake for 30 minutes in the preheated oven, then remove the aluminum foil. Set the oven to broil, and cook for another 5 minutes or until cheese is browned.