Robustly spicy pasta

Cannot quite understand why I am feeling so tired today, by the standard of weeks, life was not too crazy, also went to sleep early yesterday so frankly my dear, I have no clue why I feeling out of sorts. Thought blogging about this nice and colorful dish I concocted might actually chase away the tiredness, but no such luck, I left this post halfway and went to sleep. Decided to continue posting the next day.

Anyhow, the core to this dish was some really good sausage that I had gotten from Apple Farm which is actually a really good deli and fresh cheese section, pretty decent fish and acceptable vegetables. Anyhow, back to the sausage...

Sausage with peppers and vegetables

Serves 4

Ingredients

1/2 lb fennel sausage

3-5 tbsp olive oil

1/2 tsp fennel seeds

1 tsp red chili powder

1 tsp crushed black pepper

1 onion cut into thick slices

1 green pepper cut into slices

1 red pepper cut into slices

1 can tomatoes (I use a fire-roasted organic can)

1 tsp sugar

1 tsp salt

1 cup thickly chopped mushrooms

1/2 tsp fresh rosemary

2-3 tbsp chopped cilantro

Method of Preparation

1. Cut the sausage into small pieces.

2. Heat the oil and add the fennel seeds, chili powder, onions and peppers and saute for 2-3 minutes.

3. Add the sausage and cook stiring occasionally for 10 minutes.

4. Add the tomatoes, salt and sugar and bring to a simmer and cook on low for 15 minutes.

5. Add the mushroom and herbs and cook for 5 more minutes.

6. Serve over anywhole wheat pasta of your choice.