Pasta Abruzzese - cooking recipe

Ingredients

1 lb bulk sweet Italian sausage
1/2 medium Spanish onion, finely chopped
1 fresh fennel bulb, tops trimmed and first layer of skin pulled away, quarter the bulb, then chop into fine dice
3 garlic cloves, minced
1 cup low sodium chicken broth
1 (28 ounce) can crushed tomatoes
2 -3 tablespoons chopped fresh flat leaf parsley
1 lb penne or 1 lb rigatoni pasta, cooked until al dente

Preparation

Heat a deep skillet over med-high heat; add in the sausage, breaking it up and browning the crumbles.
Remove sausage to a bowl lined with paper towels; let stand to drain; return pan to heat.
To pan, add onion, fennel, and garlic; cook 5 minutes, giving the pan a shake now and then.
Add in broth and tomatoes; heat through.
Dump sausage back into pan and add parsley; stir while bringing to a boil.
When sauce bubbles, decrease heat to low and let simmer until the pasta is ready to toss with the sauce and serve.