Penne with fennel sausage pomodoro


- 2 tablespoons Olive Oil
- 1 cup onion, chopped
- 1 cup fennel, chopped
- 1-1/2 libras Italian Sausage, crumbled
- 1/2 cup water
- 6 cups tomato sauce
- 1 libra penne pasta
- 1/2 cup grated romano cheese
- 1/4 cup ricotta cheese


Step 1: Heat olive oil over medium heat. Saute onions and fennel for 10-15 minutes or until golden brown. Stir frequently. Add sausage to the pan and brown.

Step 2: Once the sausage has browned add the water and tomato sauce, increase heat and bring sauce to a boil stirring frequently. Reduce heat and let simmer for 5 minutes.

Step 3: Drop penne in boiling salted water and cook until al dente. Drain pasta in colander.

Step 4: Add pasta in with sauce and toss to coat. Add Romano cheese, toss with the pasta until melted.

Step 5: Transfer pasta to serving dish or individually plate and serve with a dollop of ricota on top.

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