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Here’s your reward for a hard day’s work. Unless you were off today. And then it’s just part of your well-deserved day off. Let’s eat. Thank you to our friends at Eat Well
  • 1 package Italian sausage, 5 or 6 sausages
  • 1-pound bag of penne pasta
  • 1 red bell pepper, sliced
  • 1 small red onion, sliced
  • 4 cloves garlic, minced
  • Salt and fresh cracked pepper to taste
  • 4 large ripe tomatoes, diced
  • 2 tablespoons crushed tomato
  • ½ cup vegetable or chicken broth
  • ½ teaspoon crushed chili pepper
  • 1 teaspoon Italian seasoning
  • 2 teaspoons fennel seeds, crushed in a mortar
  • 1 scallion, sliced, for garnish
  • Fresh chopped basil, for garnish
  • Cook pasta according to package directions, until al dente. Drain and set aside. Heat a bit of oil in a FIREDISC® cooker over medium heat.
  • Add sausages. Cook until browned on all sides. Add ¼ cup of water so they don’t blacken and stick to the pan.
  • When sausages are almost cooked, transfer to a cutting board. Remove water by tilting FIREDISC, but keep the brown bits. Add 1 tablespoon oil.
  • Sauté onions with crushed fennel seeds, crushed chili pepper flakes, and Italian seasoning. Add the garlic and ground tomato. Sauté for a couple of more minutes, stirring.
  • Add bell pepper and diced tomatoes. Cook until vegetables are crisp-tender. Stir in broth.
  • Cook for another minute and season to taste with salt and pepper. Slice sausage into ¼- or ½-inch pieces. Add back to FIREDISC® cooker with other ingredients.
  • Cook for 5 to 10 minutes, until sausage is cooked through and sauce is thickened. Add pasta to the cooker. Reheat for a couple of minutes, stirring gently to coat the pasta with the sauce.
  • Garnish the sausage pasta skillet with basil, chopped scallion, and parmesan cheese. Enjoy!