10 December, 2011
Sausage & Penne Stew
This is my own recipe that I created many years ago….great for a cold, winter’s night!
- 1 pkg. Johnsonville Sweet Italian Sausage, cut into bit-size slices
- 1/3 box penne pasta (I like the whole wheat variety, but you can use gluten-free)
- 1 cup fresh broccoli
- 1/2 cup onion, chopped
- 1 8-oz. can chopped tomatoes
- 1 tsp. fennel seed
- Salt & Pepper, to taste
In a Dutch oven, saute onion until translucent. Add sausage and continue cooking until browned on all sides. Add tomatoes and fennel seed. Add water to cover (about 4 cups). Bring to a boil and add penne pasta. Reduce heat and simmer for 8 minutes. Add broccoli, salt & pepper and continue cooking an additional 2-3 minutes, until broccoli is tender, but hasn’t lost it’s bright, green color.