Sausage soup (zuppa salsiccie)

Yield: 6 Servings

Measure Ingredient
2 tablespoons Olive oil
¾ pounds Hot Italian Sausage.1/2-in. slices
¾ pounds Sweet Italian sausage; 1/2 in. slices
2 larges Onions; chopped
1 \N Green bell pepper; chopped
1¾ cup Redd wine
1 can (28-oz.) crushed tomatoes;packed in puree
4 cups Canned beef broth
2 tablespoons Fresh minced parsley
1 teaspoon Finely minced garlic
½ teaspoon Crumbled dried basil
½ teaspoon Crumbled dried oregano
\N \N Salt and pepper
1 pack (7-oz) bow tie-farfalle or twist pasta

In large deep saucepan or Dutch oven, heat olive oil. Saute sausages over high heat until lightly browned. Add onion and green peppers. Saute until soft.

Add red wine and bring to a boil. Add tomatoes, broth, parsley, garlic, basil, oregano, and salt and pepper to taste. Bring to a boil. Reduce heat.

Cover and simmer slowly for 1 hour.

Add pasta. Cover and simmer for 20 minutes, or until pasta is tender. Serve in deep plates, garnished with Parmesan cheese, if desired. Serves 6.

Recipe by: Jayne Hurskman

Posted to Bakery-Shoppe Digest by Alice Poe <afpoe@...> on Apr 14, 1998

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