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Gemelli with Mushrooms, Sausage and Tomatoes
Gemelli con Funghi, Salsiccia e Pomodori

Ease of preparation:  

Prep Time: 15 minutes

Cook time: 15 minutes

Servings: 4-6

Regions: Emilia-Romagna

Wine pairing: Red

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Ingredients

1 boxBARILLA Gemelli
1/2 jarBARILLA Mushroom & Garlic Sauce
1/4 cupextra virgin olive oil
1 cupchopped onion
1/2 cupchopped carrot
1/2 poundItalian sausage, crumbled
1/3 cupchopped celery
1 teaspoonground fennel seeds
2 tablespoonschopped Italian parsley
1/2 cupdry red wine
1/4 teaspoonsalt
1/4 teaspoonfreshly ground black pepper
to tasteParmigiano Reggiano cheese, freshly grated


BRING a large pot of water to a boil.
HEAT oil in large skillet over medium heat. Add onion, carrot and celery; sauté for 4 minutes, stirring occasionally.
ADD sausage and fennel seeds; cook 5 to 6 minutes or until meat is browned, stirring occasionally.
STIR in Mushroom and Garlic Sauce and parsley . Bring to a simmerand cook 2 minutes, stirring occasionally.
ADD wine and seasonings; continue cooking 2 to 3 minutes.
COOK Gemelli according to package directions; drain and return to pot.
ADD sauce mixture to hot Gemelli; toss. Transfer to serving platter and sprinkle with Parmigiano Reggiano cheese, if desired.



To grind fennel seeds, place on cutting board and crush, using bottom of glass measuring cup


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