Olive garden neopolitan ziti

Yield: 4 servings

Measure Ingredient
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1½ pounds Sweet/hot italian link; saus
1⅓ cup Green bell pepper; 1x1/4" strips
2 tablespoons Olive oil
¾ pounds Ziti pasta; cook
Parmesan; grate
Parsley bouquets
5 cups Marinara sauce
28 ounces Can italian-style or plum tomatoes with juice;
10¾ ounce Tomato puree
1 teaspoon Garlic; mince
4 tablespoons Olive oil
½ cup Fresh basil; packed; chop
Salt and pepper

Bake or pan-fry the sausages until fully cooked, drain, cool. Halve the sausages and cut the split sausages into ½" slices. Saute the bell peppers in olive oil over moderate heat only until their crispness is loss, but peppers are not soft. In a heavy sauce pan add the tomatoes, tomato puree, garlic, olive oiil and fresh basil and bring to a light simmer on moderate heat. Add the sauteed pepper strips and cooked sausage and heat for 3 to 5 minutes.

Serve the pasta, topped with the sausage, peppers and salsa marinara and garnish each plate with a parsley bouquet. Pass the Parmesan.

Source: The Olive Garden.

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