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Mostaccioli with Sausage and Fennel Seed paired with Davis Estates Merlot

Mostaccioli with Sausage and Fennel Seed

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Thoughtfully crafted by our Culinary Team to celebrate the character of Davis Estates Merlot.

Ingredients

Serves 6 to 8

Mostaccioli with Sausage and Fennel Seed

1 pound fresh sage breakfast sausage links
1 pound Italian sausage links
1 yellow onion, chopped
3 cloves garlic, chopped
1 (16 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
½ teaspoon salt

2 teaspoons sugar
1 tablespoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon fennel seeds
1 bay leaf
12 ounces Mostaccioli noodles
1 splash olive oil

Method

Mostaccioli with Sausage and Fennel Seed

  • In a large stock pot, brown sausages over medium heat for about 10 minutes; remove sausage and set aside. Drain fat from pot and add a splash of olive oil, garlic and onion, sauté over medium heat until onions are soft and translucent.
  • Pour in tomatoes and tomato sauce; add in salt, sugar, parsley, basil, oregano, fennel seeds, bay leaf and cooked sausages. Simmer over low heat, uncovered for 1 hour, stirring occasionally and breaking up sausages slightly. You may remove sausages and slice into rounds if desired. Remove bay leaf.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

To Finish

Add the cooked pasta to the sauce and toss, enjoy with a glass of Davis Estates Merlot.

Pairing Suggestion

Hearty mostaccioli, savory sausage, and fragrant fennel seed are a comforting trio that finds its perfect match in the plush fruit and velvety finish of Davis Estates Merlot.

Mostaccioli with Sausage and Fennel Seed paired with Davis Estates Merlot

Courtesy of the Davis Estates Culinary Team

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