| 1 lb Warm Italian sausages, cut into 1/2-inch pcs |
2 oz |
$7.19 per 19 3/4 ounces
|
$0.73 |
| 3 Tbsp. Extra virgin olive oil |
1 1/8 teaspoons |
$5.99 per 16 fluid ounces
|
$0.07 |
| 1 x Fennel bulb trimmed, cored, and cut into 1/2-inch-wide julienne strips |
1/8 fennel bulb |
$2.10 per pound
|
$0.14 |
| 5 c. Marinara Sauce, (see recipe below) |
1/2 cup |
n/a
|
|
| 1/2 tsp Coarsely grnd black pepper |
0.06 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 1 tsp Crushed red pepper flakes or possibly to taste |
1/8 teaspoon |
$3.29 per pound
|
$0.00 |
| 1 lb Dry penne pasta |
2 oz |
$1.25 per pound
|
$0.16 |
| 1 c. Pitted Kalamata olives, coarsely minced |
2 tablespoons |
n/a
|
|
| 1 c. Fresh basil leaves, slivered |
2 tablespoons |
$2.59 per cup
|
$0.32 |
| Total per Serving |
$1.42 |
| Total Recipe |
$11.35 |
Suggestions?