4 stars as is 5 stars with changes. I read all the reviews and took some suggestions as well as using my own experience cooking the way my family likes things. I browned 1 1/2 pounds hot sausage and removed it from the pan. Then added the onions one chopped bell pepper, 2 teaspoons of fennel, 1 1/2 tea basil, a pinch of crushed red pepper and the garlic. Once the vegetables were softened I added 2 tablespoons of flour and cooked just until the raw flour taste cooked away, about 2 minutes. Then I added 1/2 cup of dry red wine, 2 14.5 oz cans of diced tomatoes with the juice, 1 1/2 teaspoons of Better Than Bouillon chicken stock base and just a little bit of water. I returned the sausage to the pan added a 5oz container of fresh baby spinach and covered the pan keeping it on low heat while I prepared the pasta. I also seasoned to taste with a small amount of salt and freshly ground black pepper. I placed the pasta in the bowls and topped it with the sausage mixture and a mixture of shaved Parmesan and Romano cheese. Hubby raved about it and asked that I be sure and write down exactly what I did so I can make it many more times in the future. :) Thanks for a great base recipe! Next time I'd like to add some zucchini ~ I forgot to pick some up this time.
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4 stars as is 5 stars with changes. I read all the reviews and took some suggestions as well...