Gemelli with Sausage and Bell Peppers | RICARDO

Ingredients

• 2 zucchini, cut into small dice
• 2 tbsp (30 ml) olive oil
• 1/3 cup (15 g) flat-leaf parsley, finely chopped
• 3/4 lb (340 g) Italian sausage meat (about 3 sausages)
• 3 bell peppers, various colours, seeded and diced
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 can (14 oz/398 ml) diced plum tomatoes
• 1 1/2 cups (375 ml) chicken broth
• 1 tbsp (15 ml) tomato paste
• 1 tsp ground fennel seeds
• 1 pinch red pepper flakes
• 3/4 lb (340 g) gemelli or fusilli pasta
• 1/2 cup (35 g) fresh Parmesan cheese, grated