Crumble sausage into a large skillet. Cook over medium heat, stirring often, until meat is well browned. Drain and set aside. In same skillet, cook onion, pepper, garlic, basil and fennel in 1 tb olive oil over medium heat, stirring often to scrape up browned bits from the bottom of pan. Cook until onion is translucent, about 5 minutes. Add sausage, pasta sauce, and wine. Bring to a boil. Reduce heat and simmer 5 minutes. While sauce is cooking, in a large pot of boiling water cook pasta until al dente. Drain well. On a large warm serving platter, combine parsley and 1 tb olive oil. Add pasta and toss to mix. Pour sauce over pasta. Sprinkle with Parmesean cheese. Source: Victoria Magazine, June 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120
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|Serving Size: 1 Serving (409g)|
|Recipe Makes: 4|
|Calories from Fat: 398 (48%)|
|Amt Per Serving||% DV|
|Total Fat 44.2g||59 %|
|Saturated Fat 15.8g||79 %|
|Monounsaturated Fat 19g|
|Polyunsanturated Fat 6.4g|
|Cholesterol 158.7mg||49 %|
|Sodium 1301.7mg||45 %|
|Potassium 854.8mg||22 %|
|Total Carbohydrate 66.5g||20 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 62.7g|
|Protein 32.8g||47 %|
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Calories per serving: 821
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