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Need to fix some Italian sausage.

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Demon-Xanth

Demon-Xanth

Lifer
I picked up a "value pack" type of thing of Italian sausage for making spaghetti with. And I like a good Italian sausage and all, but it's like they left the seasonings out of this stuff entirely. Instead of adding flavor, it just seems to suck it all out of the sauce and replace it with "meh". Any tips for recovering it before I chuck a couple pounds worth of sausage to keep from wasting perfectly good sauce and noodles on it?
 
Other than your typical Italian Seasonings, Chilli Peppers/Red Peppers and(I think) Fennel or Anise is the other main ingredients in Italian sausage. I'm going completely from Taste and not from a list I've seen though.
 
Brown the outside of the sausage, cover it with some sliced fresh fennel, and bake it in the oven until done. Slice up the sausage, serve with the fennel next to the pasta.

Of course, salt and pepper it to taste. And you can add something else for the cooking liquid, like some tomato sauce.
 
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