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Ingredients: 2 Tablespoon(s) olive oil 1 Teaspoon(s) medium, finely chopped onion powder 1 small, finely chopped carrot(s) 1 small, finely chopped celery rib 3 Teaspoon(s) fresh sage,minced 1 35-oz. peeled, chopped italian plum tomatoes 1/3 Tablespoon(s) tomato paste 1/8 Cup(s) fresh basil,chopped 1/2 sweet italian sausages 1 large, cored, sliced crosswise fennel bulb 1/2 chopped fennel fronds 16 Ounce(s) penne pasta 1 Tablespoon(s) chopped parsley 1/8 Cup(s) freshly grated romano or parmesan cheese Directions: Heat the olive oil in a medium saucepan. Add the onion, carrot, celery and sage and cook over low heat until the onion is softened but not browned, about 10 minutes. Add the tomatoes, tomato paste and 1 tablespoon of basil and season with salt and pepper. Cover and cook for 30 minutes. In a medium saucepan of water, simmer the sausage over moderate heat until cooked through, about 8 minutes. Drain, cut into 1/4-inch rounds and add to the tomato sauce. (Alternatively, use bulk Italian sausage, brown in a saute pan before adding to tomato sauce.) Cook the fennel slices in a large pot of boiling salted water until just tender, about 3 minutes. Using a slotted spoon, transfer them to the tomato sauce. Add the penne to the boiling water and cook, stirring occasionally, until al dente; drain and return to the pot. Add the tomato sauce, parsley and the fennel fronds and toss. Add the 2 tablespoons of cheese and remaining 1 tablespoon of basil and toss again. Transfer the pasta to a warmed bowl and serve with additional cheese.
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Stir in potatoes, beans, water, bouillon, oregano and red pepper; reduce heat to Gravlax on black bread with fennel mustard sauce To make the sauce, combine the mustards, sugar and vinegar in the bowl of a food processor. With the machine running, add the oil drop by drop until the mixture is thick. Stir in the fennel. Refrigerate until ready to use, up to 4 weeks. Contributor: M