2 pounds Italian sweet sausages
3 tablespoons olive oil
1 1/2 teaspoons fennel seed
1 mild chile pepper, thinly sliced
3 bell peppers, cored and thinly sliced
2 large onions, thinly sliced
4 cloves minced garlic
2 cups chicken or beef broth
1 (15-ounce) can Paul Newman Sockarooni Sauce
Fresh parsley, finely chopped
Place the sausages in a Dutch oven and add 1" water and 1 tablespoon olive oil. Bring to a boil, then reduce heat and allow water to simmer away. Remove the sausages to a plate. Add remaining oil to pan. Over medium-high heat stir in fennel seed, then add in the peppers, onions, and garlic. Season with salt and pepper and cook 15 minutes to soften. Add broth, tomato sauce and parsley. Slice sausages and add to the pot. Serve with hot French bread. Serves 4 hungry people.
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