INGREDIENTS:

4 tablespoons olive oil
1 teaspoon fennel seeds
1/4 teaspoon crushed red pepper flakes
9 ounces vidalia onions (half of that amount diced, half of that amouned frenched or cut radially)
4 garlic cloves (minced)
10 ounces hot Italian sausage (bulk)
6 ounces roasted red peppers
6 ounces tomatoes (diced, approximates 1 medium tomato)
1 tablespoon marjoram (dried)
1 tablespoon basil (dried)
1/2 teaspoon salt
1/4 teaspoon black pepper
6 ounces tomato paste
1 cup chicken broth
6 ounces wide egg noodles (cooked)
4 ounces parmesan cheese (grated)

DIRECTIONS:

In a skillet over medium heat, combine the olive oil, fennel seeds, and chili flakes and cook until the fennel seeds start to snap and pop.
The onion, half of it finely diced and the other half frenched, should be added to the skillet at this point and sauteed until translucent. (OPTIONAL: If you were to add any green bell pepper, it should be when the onion goes in, and it should be diced.) Add the minced garlic and continue for 1-2 minutes until the garlic starts to lightly brown on the edges.
Add the spicy Italian sausage in small bits about the size of half a walnut and saute until brown.
Add the diced roasted red pepper, tomato, marjoram, and basil. Toss with the rest of the ingredients and season with the salt and black pepper.
Stir in the tomato paste and cook it for 2-5 minutes, until it coats everything and smells sweet; perhaps a bit smokey. Be careful, however, not to burn the tomato paste.
Pour in the chicken broth and stir to dissolve the tomato paste. Taste and re-season with salt and pepper. Simmer uncovered until the liquid thickens.
Add the cooked egg noodles and toss the sauce throughout.
Serve family style on a platter with the parmesan cheese sprinkled over the top.

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