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1
Preheat oven to 400 degrees celcius.
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2
In a heavy skillet, heat oil over medium-high.
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3
Cook onions, stirring occasionally, for 5 minutes.
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4
Add red pepper, garlic, and fennel seeds.
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5
Reduce heat to medium and cook for 10 minutes or until onions are soft and golden.
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6
Transfer to bowl.
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7
Remove sausage from casings and brown the crumbled sausage meat, about 8 minutes.
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8
Drain off the fat.
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9
Stir in pasta sauce and vinegar.
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10
Return vegetable mixture to the pan.
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11
Reduce heat to medium-low and simmer for 15 minutes.
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12
Meanwhile, in a large pot of boiling salted water, cook pasta for about 8 minutes, or until tender but firm.
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13
Drain, reserving 1 cup of the cooking water.
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14
Combine mozzarella and parmesan cheese, set 1 cup aside.
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15
Stir remaining cheese into pasta mixture.
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16
Pour into 13X9 inch glass baking dish, pressing pasta to submerge.
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17
Sprinkle with reserved cheese and parsley.
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18
Bake, covered, in oven for 30 - 45 minutes, uncover and continue for another 15 minutes or until golden.
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19
To make ahead: let cool in refrigerator, cover and refrigerate for up to one day.
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20
Or, overwrap with heavy-duty foil and freeze for up to 2 weeks; thaw in refrigerator for 48 hours.
