Linguine with summer peppers and sausage
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Hot or sweet Italian sausages; casings removed |
| 2 | larges | Bell peppers; (red and green or |
| ; yellow), cut into | ||
| ; strips | ||
| 1 | medium | Onion; thinly sliced |
| 1 | large | Garlic clove; chopped |
| 1 | cup | Dry white wine |
| ½ | pounds | Linguine |
| ¼ | cup | Grated Parmesan cheese |
| Additional grated Parmesan cheese | ||
Directions
Saute sausages in heavy large skillet over medium-high heat until light brown, breaking up clumps with back of spoon, about 5 minutes. Add bell peppers, onion and garlic and saute until tender and golden brown, about 12 minutes. Add wine; simmer until liquid is slightly reduced, about 6 minutes.
Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain pasta.
Add pasta to skillet; toss to combine.
Add ¼ cup Parmesan; toss to blend. Season with salt and pepper. Serve pasta, passing additional cheese separately.
2 Servings; can be doubled.
Bon Appetit August 1995
Converted by MC_Buster.
Per serving: 1204 Calories (kcal); 10g Total Fat; (8% calories from fat); 41g Protein; 198g Carbohydrate; 16mg Cholesterol; 409mg Sodium Food Exchanges: 11½ Grain(Starch); 1 Lean Meat; 4 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.