Spicy Italian Sausage Pasta

1. 1

   In a skillet over medium heat, combine the olive oil, fennel seeds, and chili flakes and cook until the fennel seeds start to snap and pop.

2. 2

   The onion, half of it finely diced and the other half frenched, should be added to the skillet at this point and sauteed until translucent. (OPTIONAL: If you were to add any green bell pepper, it should be when the onion goes in, and it should be diced.) Add the minced garlic and continue for 1-2 minutes until the garlic starts to lightly brown on the edges.

3. 3

   Add the spicy Italian sausage in small bits about the size of half a walnut and saute until brown.

4. 4

   Add the diced roasted red pepper, tomato, marjoram, and basil. Toss with the rest of the ingredients and season with the salt and black pepper.

5. 5

   Stir in the tomato paste and cook it for 2-5 minutes, until it coats everything and smells sweet; perhaps a bit smokey. Be careful, however, not to burn the tomato paste.

6. 6

   Pour in the chicken broth and stir to dissolve the tomato paste. Taste and re-season with salt and pepper. Simmer uncovered until the liquid thickens.

7. 7

   Add the cooked egg noodles and toss the sauce throughout.

8. 8

   Serve family style on a platter with the parmesan cheese sprinkled over the top.

* Per serving · 4 servings · Values may vary.