Mostaccioli with Sausage and Fennel Seed

Julie | May 2, 2020, 2:11 a.m.

When you have the time to make your own pasta sauce, make this one!

Ingredients

1 lb fresh sage breakfast sausage links

1 lb italian bulk sausage

1 onion, chopped

3 cloves garlic, minced

1 16 oz can diced tomatoes

1 15 oz can tomato sauce

1/2 t. salt

2 t. sugar

1 T dried parsley

1 t. dried basil

1 t. dried oregano

1 T fennel seeds (this is what makes this sauce so good)

1 bay leaf

12 oz mostaccioli pasta (or whatever kind you like)

 

 

Directions

Brown sausage until cooked.  Remove from pan and cut sausage links into bite sized pieces.  Drain fat and add 1 T olive oil to pan.  Saute onion and garlic until translucent.  Add remaining ingredients and sausage.  Simmer 1 hour, stirring occasionally.  Remove bay leaf.  Boil pasta, drain and add to sauce.