|2 tablespoons||Olive oil|
|1 pounds||Fully cooked smoked sausages; (such as hot links),|
|; cut diagonally into|
|1 large||Onion; chopped|
|6 larges||Garlic cloves; minced|
|1 teaspoon||Dried crushed red pepper|
|1 teaspoon||Dried basil|
|1 teaspoon||Dried oregano|
|1½ cup||Canned low-salt chicken broth|
|¼ cup||Freshly grated Parmesan cheese|
|2 tablespoons||Chopped fresh parsley|
Heat oil in heavy large skillet over medium-high heat. Add sausages and saute until brown, about 5 minutes. Using slotted spoon, transfer sausages to paper towels and drain. Add chopped onion, minced garlic, dried crushed red pepper, basil, oregano and rosemary to same skillet and saute until onion is golden, about 5 minutes. Return sausages to skillet. Season with salt and pepper. Remove from heat.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Pour broth into same pot. Bring to boil. Return pasta to pot. Toss to coat.
Transfer pasta and broth to large bowl. Spoon sausage mixture over pasta.
Sprinkle with Parmesan cheese and parsley and serve.
Bon Appetit April 1995
Converted by MC_Buster.
Per serving: 2006 Calories (kcal); 35g Total Fat; (15% calories from fat); 61g Protein; 358g Carbohydrate; 0mg Cholesterol; 44mg Sodium Food Exchanges: 23 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 5½ Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
Random recipe of the day