| 1 box | BARILLA Gemelli |
| 1/2 jar | BARILLA Mushroom & Garlic Sauce |
| 1/4 cup | extra virgin olive oil |
| 1 cup | chopped onion |
| 1/2 cup | chopped carrot |
| 1/2 pound | Italian sausage, crumbled |
| 1/3 cup | chopped celery |
| 1 teaspoon | ground fennel seeds |
| 2 tablespoons | chopped Italian parsley |
| 1/2 cup | dry red wine |
| 1/4 teaspoon | salt |
| 1/4 teaspoon | freshly ground black pepper |
| to taste | Parmigiano 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