FENNEL AND SAUSAGE PASTA

lb. lean turkey sausage

3 tsp. olive oil, divided use

1 medium fennel bulb, coarsely chopped (about 2 cups)

1 cup coarsely chopped onion

1 cup cauliflower florets broken into small pieces

lb. spaghetti

1 cup canned, no-salt-added, crushed tomatoes

Salt and freshly ground black pepper

2 tbsp. chopped parsley (optional)

Place a pot of water on to boil.

Cut sausage into -inch slices. Heat 1 teaspoon olive oil in a nonstick skillet over medium-high heat. Add sausage and saute 2 minutes. Remove sausage to a plate and add the fennel, onion and cauliflower. Saute 5 minutes. As the vegetables start to color, return the sausage to the skillet for 2 minutes. Remove to a plate and add the tomatoes for 1 minute.

When the water comes to a boil, add the spaghetti and cook 8 to 9 minutes. Drain and add to the skillet with the tomatoes. Add the remaining 2 teaspoons olive oil, sausage and vegetables. Toss well. Add salt and pepper to taste. Sprinkle parsley on top.

Makes 2 servings.

Linda Gassenheimer

Tribune News Service