{"id":5532,"date":"2005-04-13T20:36:58","date_gmt":"2005-04-14T03:36:58","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=5532"},"modified":"2010-05-31T20:38:18","modified_gmt":"2010-06-01T03:38:18","slug":"pasta-abruzzese","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=5532","title":{"rendered":"Pasta Abruzzese"},"content":{"rendered":"

1 lb. bulk sweet Italian sausage <\/span><\/p>\n

1\/2 medium Spanish onion, finely chopped <\/span><\/p>\n

1 fresh fennel bulb, tops trimmed and first layer of skin pulled away, quarter the bulb, then chop into fine dice <\/span><\/p>\n

3 garlic cloves, minced <\/span><\/p>\n

1 C. low sodium chicken broth <\/span><\/p>\n

1 (28 oz. ) can crushed tomatoes <\/span><\/p>\n

2-3 T. chopped fresh flat leaf parsley <\/span><\/p>\n

1 lb. penne or rigatoni pasta, cooked until al dente <\/span><\/p>\n

\u00c2\u00a0<\/span><\/p>\n

Heat a deep skillet over med-high heat; add in the sausage, breaking it up and browning the crumbles. Remove sausage to a bowl lined with paper towels; let stand to drain; return pan to heat. To pan, add onion, fennel, and garlic; cook 5 minutes, giving the pan a shake now and then. Add in broth and tomatoes; heat through. Dump sausage back into pan and add parsley; stir while bringing to a boil. When sauce bubbles, decrease heat to low and let simmer until the pasta is ready to toss with the sauce and serve.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

1 lb. bulk sweet Italian sausage 1\/2 medium Spanish onion, finely chopped 1 fresh fennel bulb, tops trimmed and first layer of skin pulled away, quarter the bulb, then chop into fine dice 3 garlic cloves, minced 1 C. low sodium chicken broth 1 (28 oz. ) can crushed tomatoes 2-3 T. chopped fresh flat leaf parsley 1 lb. penne or rigatoni pasta, cooked until al dente \u00c2\u00a0 Heat a deep skillet over med-high heat; add in the sausage, breaking…<\/p>\n

Read More Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17],"tags":[26],"class_list":["post-5532","post","type-post","status-publish","format-standard","hentry","category-pork","tag-italian"],"_links":{"self":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/5532","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5532"}],"version-history":[{"count":1,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/5532\/revisions"}],"predecessor-version":[{"id":5533,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/5532\/revisions\/5533"}],"wp:attachment":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5532"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5532"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5532"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}