| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Beef, Pasta |
4 |
Servings |
INGREDIENTS
|
|
-WALDINE VAN GEFFEN VGHC42A—– |
| 1 1/2 |
lb |
Sweet/hot Italian link |
|
|
Sausage |
| 1 1/3 |
c |
Green bell pepper — 1×1/4" |
| 2 |
tb |
Olive oil |
| 3/4 |
lb |
Ziti pasta — cooked |
|
|
Parmesan cheese — grated |
|
|
Parsley bouquets |
| 5 |
c |
Marinara sauce |
| 28 |
oz |
Canned tomatoes-Italian |
|
|
Style or plum |
| 10 3/4 |
oz |
Tomato puree |
| 1 |
ts |
Garlic — minced |
| 4 |
tb |
Olive oil |
| 1/2 |
c |
Fresh basil — packed, |
|
|
Chopped |
|
|
Salt and pepper |
INSTRUCTIONS
Bake or pan-fry the sausages until fully cooked, drain, cool. Halve the
sausages and cut the split sausages into 1/2" 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.
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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