What's For Dinner?

Here's a great weeknight dinner that you can have on the table in less than 30 minutes. I have been making this recipe since I got it from the Calphalon chef when I was the Culinary Director at Bloomingdale's over a decade ago! It is one of my family's favorites and so easy. I must admit, I had to look around for the recipe as I just make it from memory and estimate the measurements as I go. After you make it a few times, you will probably do the same. My son-in-law actually asked me to show him how to make it!

ITALIAN FUSILLI

What you need:
12 ounces dried fuscilli (I tried other shapes, but this is best)
8 ounces mild or hot Italian sausage
2 can (14 oz each) stewed tomatoes
2 teaspoons fennel seeds
1 cup chopped fresh basil (I grow it in the garden, so I just grab a few sprigs)

What you need to do:
Cook pasta according to package for al dente. While it's cooking, heat a 10 or 12 inch pan over medium heat. Squeeze the sausage from casings into pan; cook, stirring to break up. I recommend the Pampered Chef "Mix and Chop" to really break down the sausage into smaller pieces. This is the handiest kitchen tool I have bought in years! When meat is browned, stir in tomatoes (they can be broken up with the same tool) and the fennel seeds. reduce heat to simmer, uncovered for 5 minutes. When pasta is done, drain and add to tomato-sausage sauce and toss. Add chopped fresh basil and serve.
You can add grated cheese, salt and pepper to taste. This recipe costs about $8 - $10 to make and feeds 5 - 6 people. Add garlic bread and/or a salad if you like. I have even served it for bunco, small, casual dinner parties, etc. ALWAYS a hit and so easy!