| | Directions |
- Cook Penne according to package directions.
- Heat a large non-stick skillet over medium heat.
- Add fennel seeds and toast for a minute or two in dry skillet.
- Add sausage and cook until browned.
- Add onion and cook until they are soft and golden in color.
- Add red pepper and mushrooms; cook over medium-high heat for five minutes.
- Add wine and cook several more minutes.
- Add baby spinach leaves and cook until spinach is wilted.
- Add Penne and mozzarella to skillet and toss to melt cheese.
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| Ingredients | | - |  | 1 pound penne pasta |
| - | | 1 teaspoon fennel seeds |
| - | | 4 sweet Italian sausage links, casings removed |
| - | | 1 large onion, sliced |
| - | | 1 red bell pepper, sliced into thin strips |
| - | | 8 ounces fresh sliced mushrooms |
| - | | 1/2 cup Marsalis, or other red wine |
| - | | 2 cups fresh baby spinach leaves |
| - | | 1 cup mozzarella cheese |
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