With help from Italian Market ingredients*. Feel free to improvise with your own shortcut ingredients.
Prep time: 20 minutes
Cooking time: 30 minutes
2 tbsp extra virgin olive oil
1 lb/450g sweet fennel Italian sausage meat*
1 cup onion, coarsely chopped
2 cups cremini mushrooms, thickly sliced
1 jar 28 oz/750ml spicy tomato sauce*
1 oz/30 g freshly grated parmesan cheese
1. In a large pot over medium high heat, brown the sausage meat in a little olive oil, breaking the sausage meat into chunks. Stir occasionally, but not too much for a chunky, almost meatball like texture. (about 5 minutes) Once the meat is no longer pink, transfer to a bowl using a slotted spoon.
2. In the same pot, add the mushrooms and onions and sauté until the onions are soft and golden, adding more oil if needed. (about 5 minutes) stirring occasionally. Add the tomato sauce, mix well and reduce the heat to low. Simmer for 20 minutes for the sauce to absorb the flavor of the sausage meat and the mushrooms.
3. In the meantime, boil pasta in water with 1 tbsp salt. It should be al dente (about 7-8 minutes). Drain and place in a serving bowl, spoon the sauce on top and toss well.
Serve with grated parmesan cheese and a salad of romaine hearts and a hearty vinaigrette.
Note: I always make enough for another meal. This one works very well as a baked dish second time around. Bake in a medium hot oven (350 F/ 170 C) topped with lots of grated Mozzarella cheese for about 20 minutes.