Description

This simple and tasty meal is so good, you will make it again and again. It's a great dish to serve family or guests with a side salad and a vegetable.

Ingredients

• 1 T. olive oil
• 1 lb. sweet Italian sausage, casing removed (or mild sausage)
• 1 medium onion, diced
• 2 t. dried oregano
• 1/2 t. fennel seeds
• pinch red pepper flakes
• 2 cloves garlic, minced
• Kosher salt
• freshly ground black pepper
• 4 c. low-sodium chicken stock/broth
• 28 oz. can tomato puree
• 2 T. tomato paste
• 1 lb. fusilli corkscrew pasta (or favorite pasta), uncooked
• 1 c. shredded Mozzarella cheese
• 1/4 c. mascarpone (or cream cheese)
• freshly shaved Parmesan cheese, for serving
• 10 - 12 torn fresh basil leaves, for serving

Steps

1. Heat olive oil in a dutch oven (or a very deep skillet) over medium heat. When oil is hot, add sausage; cook until it starts to brown, about 5 minutes. Add onions; cook until softened and translucent and sausage is well browned, 5 - 7 minutes. Add oregano, fennel seeds, red pepper flakes, garlic, salt and pepper; stir.
2. Add stock/broth, tomato puree and tomato paste; stir. Add uncooked pasta to the sauce; bring to a simmer; cook, stirring occasionally, until pasta is al dente, 15 - 20 minutes.
3. Remove from heat; stir in mozzarella and mascarpone. Add more seasoning, to taste, if necessary.