Ingredients:
1 package Premio Mild Italian Sausage, thinly sliced
1 teaspoon crushed fennel seed
1 tablespoon olive oil
1 can ( 14.5 ounces) chicken or vegetable broth
1 can ( 14.5 ounces) diced tomatoes
1/4 cup dry red wine or water
4 ounces thin spaghetti, broken in half
1 can ( 16 ounces) small white beans, rinsed and drained
1 tablespoon dried currants
1 medium zucchini, cut into small dice
1 green onion, minced
1 tablespoon capers
2 tablespoons minced Italian parsley
1 tablespoon balsamic vinegar
1 teaspoon grated lemon zest
1/4 cup heavy cream
Garnish- grated parmesan cheese and toasted pine nuts
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
How to make Sicilian Sausage and Spaghetti Skillet:
1. Heat a large nonstick skillet over medium high heat. Add the Premio Mild Italian Sausage, garlic and fennel seed. Saute, stirring until the sausage is nicely browned.
2. Add the broth, tomatoes and wine, and bring to a boil.
3. Add the pasta, beans, currants and zucchini, and cook for 6 minutes or until the pasta is tender.
4. Stir in the rest of the ingredients and cook 1 minute more. Serve garnished with cheese and pine nuts.
SERVES: 4-6
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