Pasta Abruzzese

• 1 lb bulk sweet Italian sausage
• 1/2 medium Spanish onion, finely chopped
• 1 fresh fennel bulb, tops trimmed and first layer of skin pulled away, quarter the bulb, then chop into fine dice
• 3 garlic cloves, minced
• 1 cup low sodium chicken broth
• 1 (28 ounce) can crushed tomatoes
• 2 -3 tablespoons chopped fresh flat leaf parsley
• 1 lb penne or 1 lb rigatoni pasta, cooked until al dente

1. Heat a deep skillet over med-high heat; add in the sausage, breaking it up and browning the crumbles.
2. Remove sausage to a bowl lined with paper towels; let stand to drain; return pan to heat.
3. To pan, add onion, fennel, and garlic; cook 5 minutes, giving the pan a shake now and then.
4. Add in broth and tomatoes; heat through.
5. Dump sausage back into pan and add parsley; stir while bringing to a boil.
6. When sauce bubbles, decrease heat to low and let simmer until the pasta is ready to toss with the sauce and serve.

sausage, spanish onion, fresh fennel bulb, garlic, chicken broth, tomatoes, flat leaf parsley, penne

Taken from www.food.com/recipe/pasta-abruzzese-180202 (may not work)