One-Skillet Chicken Sausage Penne

 

2 T. Olive Oil

2 sweet Italian chicken sausages, sliced crosswise

1 medium shallot, thinly sliced

1/2 medium fennel bulb, thinly sliced plus fennel fronds for garnish (optional)

2 cans (14.5 oz. each) Fire Roasted Diced Tomatoes

½ (16-oz.) package Penne Rigate

½ T. ® Italian Seasoning

1/4 C. Grated Parmesan Cheese plus additional for garnish (optional)

Chopped fresh basil for garnish (optional)

 

In large high-sided skillet, heat 1 T. oil over medium-high heat. Add sausages; cook 3 minutes or until browned, stirring frequently. Transfer sausages to paper towel-lined plate. In same skillet with drippings, heat remaining 1 T. oil over medium heat. Add shallot and fennel; cook 3 minutes, scraping browned bits from bottom of skillet with wooden spoon. Add tomatoes with their juice, penne, seasoning and 2 C. water; cover and cook 12 minutes or until penne is al dente, stirring occasionally. Stir in cheese and sausages; cook 1 minute or until sauce is slightly thickened, stirring frequently. Makes about 6 C. Serve penne mixture garnished with fennel fronds, cheese and/or basil, if desired.