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.