Penne, Tomatoes, Italian Sausage, and Fennel Seed

We came across another weekday recipe with some punch. It was all done within 30 minutes and plenty of smiles.

After we started a pot of salted water to cook 1 lb of penne pasta we chopped up half a big onion and softened it in a little olive oil.

Then we sliced open five Italian sausages and formed the meat into tiny little chunks. This Italian sausage we found was made with a few fennel seeds.

Lucy added about a tablespoon of fennel seeds to the onion and the meatballs. The smells that came out of that pan were to die for. (For another great fennel and sausage recipe check out our Fennel Sausage Soup).

We warmed all that for a good fifteen minutes. Just when the pasta was about done, we added 4 handfuls of sliced cherry tomatoes to the mix, which added a gorgeous sweetness as a compliment.

That was it. We served the pasta with the goodies and offered some freshly grated Parmesan cheese and fresh chopped parsley from our garden. Yum!

(We got the idea from a German Jamie Oliver magazine - an Italian dish from an English cook through a German recipe, prepared in the US; how about it?)