Sicilian Sausage and Spaghetti Skillet Recipe
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1 package Premio Mild Italian Sausage - thinly sliced
1 large clove garlic - minced
1 teaspoon crushed fennel seed
1 tablespoon olive oil
14 1/2 ounces chicken or vegetable broth
14 1/2 ounces tomatoes - diced
1/4 cup dry red wine or water
4 ounces thin spaghetti, broken in half
16 ounces small white beans, rinsed and drained
1 tablespoon dried currants
1 medium zucchini - cut into small dice
1 green onion - minced
1 tablespoon capers
2 tablespoons Italian parsley - minced
1 tablespoon balsamic vinegar
1 teaspoon lemon zest - grated
1/4 cup heavy cream
garnish- grated parmesan cheese and toasted pine nuts
Heat a large nonstick skillet over medium high heat.
Add the sausage, garlic and fennel seed.
Saute stirring until the sausage is nicely browned.
Add the broth, tomatoes and wine. Bring to a boil.
Add the pasta, beans, currants and zucchini.
Cook 6 minutes or till the pasta is tender.
Stir in the rest of the ingredients and cook 1 minute more.
Serve garnished with cheese and pine nuts.
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