Sicilian Sausage and Spaghetti Skillet Recipe

Servings:
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Ingredients
  • 1 package Premio Mild Italian Sausage - thinly sliced
  • 1 large clove garlic - minced
  • 1 teaspoon crushed fennel seed
  • 1 tablespoon olive oil
  • 14 1/2 ounces chicken or vegetable broth
  • 14 1/2 ounces tomatoes - diced
  • 1/4 cup dry red wine or water
  • 4 ounces thin spaghetti, broken in half
  • 16 ounces small white beans, rinsed and drained
  • 1 tablespoon dried currants
  • 1 medium zucchini - cut into small dice
  • 1 green onion - minced
  • 1 tablespoon capers
  • 2 tablespoons Italian parsley - minced
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon lemon zest - grated
  • 1/4 cup heavy cream
  • garnish- grated parmesan cheese and toasted pine nuts
Directions
  • Heat a large nonstick skillet over medium high heat.
  • Add the sausage, garlic and fennel seed.
  • Saute stirring until the sausage is nicely browned.
  • Add the broth, tomatoes and wine. Bring to a boil.
  • Add the pasta, beans, currants and zucchini.
  • Cook 6 minutes or till the pasta is tender.
  • Stir in the rest of the ingredients and cook 1 minute more.
  • Serve garnished with cheese and pine nuts.
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(14 1/2 ounces) diced tomatoes

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