Yield: 4 servings
Measure | Ingredient |
---|---|
-----waldine van geffen vghc | |
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.