Yield: 6 Servings
|½ pounds||Italian sausage; or more|
|2 mediums||Onions; coarsely chopped|
|2 \N||Cloves garlic; minced|
|14½ ounce||Italian plum tomatoes; Canned, undrained; Chopped|
|15 ounces||Cannellini beans; canned, Drained and rinsed|
|⅔ cup||Spaghetti sauce|
|1 tablespoon||Italian seasoning|
|1 large||Green bell pepper|
|1 medium||Zucchini; cut in 1/2\" Pieces|
|¼ teaspoon||Red pepper flakes|
|\N \N||Grated parmesan cheese; to Taste|
Cut the sausage into ¾-inch pieces; remove casing. Cook in large skillet over medium-low heat until lightly browned, about 4 mins. Add onions and garlic to the skillet; cook until sausage is no longer pink; about 3 mins. Drain skillet.
Add tomatoes, beans, spaghetti sauce and herbs. Bring to boil, reduce heat and simmer 15 mins. Meanwhile, core, seed, and remove ribs from the bell pepper; cut into ¾-inch squares or diamonds. Cut zucchini into ½-inch slices, then quarter the slices. Add sweet pepper, zucchini and hot pepper; simmer about 5 mins. longer or until vegetables are tender. Serve with Parmesan.
Date: Sat, 29 Jun 1996 11:58:41 -0700 (PDT) From: PatH <phannema@...>
Recipe By: Dottie Griffith, Gourmet Grains, Beans & Rice MC-Recipe Digest V1 #133
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .