Springtime Pasta and Sausage
8 oz uncooked spaghetti
2 cups sliced mushroom
12 oz Italian turkey or chicken sausage, thinly sliced
1/3 cup chicken broth
4 Italian plum tomatoes, chopped
1/2 teaspoon fennel seed
2 garlic cloves
4 green onions, cut into 1-inch pieces
8 oz (2 cups) fresh sugar snap peas, trimmed, or 9 oz package frozen sugar snap peas, thawed
1/3 cup chopped fresh parsley
1.Cook spaghetti in large saucepan. Drain. Return to pan. Cover to keep warm.
2.In large nonstick skillet over medium heat, cook sausage, fennel and garlic until sausage is no longer pink. Drain and remove from skillet
3.Add sugar snap peas, mushrooms and broth to skillet. Heat until bubbly. Simmer 3-4 minutes, stirring frequently. Stir in tomatoes and onions. Cook and stir over medium heat for 2 minutes. Add sausage mixture and parsley. Cook an additional 1 minute or until hot.
4.Add to cooked spaghetti. Toss gently until well mixed.
5.Serve with Parmesan or Romano cheese.
Source: Aunt Jill and Uncle Marc