Pasta Arrabiata
| Yield: | 8 Servings |
| Categories: |
| 1 | lb | Hot Italian sausages; cut into 1/2-inch pieces |
| 3 | tb | Olive oil |
| 1 | Fennel bulb trimmed; cored, and cut into 1/2-inch-wide julienne strips | |
| 5 | c | Marinara Sauce; (see recipe below) |
| 1/2 | ts | Coarsely ground black pepper |
| 1 | ts | Crushed red pepper flakes or to taste |
| Salt to taste | ||
| 1 | lb | Dried penne pasta |
| 1 | c | Pitted Kalamata olives; coarsely chopped |
| 1 | c | Fresh basil leaves; slivered |
| Freshly grated Parmesan cheese; for serving |
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