1 fresh fennel bulb trimmed and skinned bulb finely chopped
1 small sweet onion chopped as you desire
3 cloves garlic minced
1 cup chicken broth (low sodium/fat free)
1 (28 oz) can crushed tomatoes
fresh, chopped parsley - use a bunch!
1 lb whole wheat penne pasta
oregano to taste
Extra virgin olive oil
1 tbl sp. sugar
heat evoo in a deep, heavy skillet on medium heat. Add the turkey sausage and crumble it ( I use the potato masher) while browning. Remove the sausage when it is completely cooked, let it drain, place pan back on the heat. Add the onion, fennel, garlic and oregano. Cook for 5 minutes, or until the onion becomes translucent. Add tomatoes and chicken broth. Bring to a simmer. Return the meat to the pan, add parsley and sugar. Let simmer. Serve with cooked pasta, top with Parmesan cheese and enjoy!