Sausage and tri-color pepper sauce for pasta
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Italian sausage, pricked |
| ¼ | cup | Olive oil |
| 2 | Cloves garlic, minced | |
| 1 | small | Green pepper, cored and sliced |
| 1 | small | Yellow pepper, cored and sliced |
| 1 | small | Red bell pepper, cored and sliced |
| ½ | teaspoon | Dried thyme, crumbled |
| ½ | teaspoon | Dried rosemary, crumbled |
| Salt and freshly ground pepper | ||
| ⅓ | cup | Chicken broth |
| 12 | ounces | Tubular pasta |
| Freshly grated Parmesan cheese, to taste | ||
| ⅓ | cup | Toasted bread crumbs, combined with |
| 3 | tablespoons | Minced fresh parsley leaves |
Directions
In a skillet set over moderately high heat, cook the sausages until they are browned well, about 8 to 10 minutes. Drain and slice.
In a large skillet set over moderately high heat, heat the oil until it is hot. Add the garlic and cook it, stirring, for 1 minute. Add the peppers, herbs and salt and pepper to taste and cook the mixture, stirring, for 3 to 5 minutes, or until the peppers are softened. Add the reserved sausages and broth and simmer the mixture, stirring, until the sausages are heated through.
In a large saucepan of boiling salted water cook the pasta until it is al dente and drain. Transfer the pasta to a serving dish, add the sauce and Parmesan to taste and toss to combine. Sprinkle with the bread crumbs.
Yield: 4 servings
PASTA MONDAY TO FRIDAY SHOW #PS6541, Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
McBusted by Gail Shermeyer <4paws@...> on Mar 31, 1997 Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6541 Posted to MC-Recipe Digest V1 #550 by 4paws@... (Shermeyer-Gail) on Apr 04, 1997