Penne & Italian Sausage Bake - cooking recipe

Ingredients

1 lb Italian sausage (hot or sweet)
1/8 cup olive oil
1 teaspoon fennel seed
1 medium onion, chopped
1 garlic clove, minced
1/4 teaspoon cumin
1 red pepper, cut into 1 inch pieces
1 green pepper, cut into 1 inch pieces
1 stalk celery, coarsely chopped
1 (700 ml) jar tomato sauce
1/2 cup dry red wine
1/4 cup chopped basil
3 cups penne
1/2 cup of pasta cooking water
3/4 lb mozzarella cheese, cut into 1/2 inch cubes
1/2 cup grated parmesan cheese
1 tablespoon chopped parsley

Preparation

Prick sausages in several places.
Heat oil in a large, deep frying pan set over medium high heat.
Add sausages& cook until evenly browned- about 8 minutes.
Remove from pan& cut into 1/2 inch pieces.
Add onions to fat remaining in pan& saute for about 5 minutes.
Return sausages to pan.
Add fennel, garlic, cumin, peppers& celery; cook for about 5 minutes, stirring often.
Drain excess fat from pan.
Stir tomato sauce, basil& wine into sausage mixture.
Bring to a boil, then reduce heat& simmer for 15 minutes.
Meanwhile, cook penne, according to package directions until el dente (about 10 minutes).
Drain- reserving 1/2 cup of the cooking water.
Combine sausage mixture, pasta & reserved cooking liquid in a 5 litre casserole dish.
Mix well.
Combine Mozarella& Parmesan cheese and parsley.
Stir into the pasta mixture.
Bake in preheated 375F oven for 30 minutes.