| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
Pasta |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Hot and/or sweet Italian sausages |
| 2 |
tb |
Butter or margarine |
| 2 |
lg |
Red onions; coarsely chopped |
| 1 |
bn |
Scallions;, sliced |
| 1/3 |
c |
Balsamic vinegar |
| 1/2 |
c |
Imported pitted black olives |
| 4 |
tb |
Fresh chopped sage OR 4 tsp. dried,, divided |
| 1 |
lb |
Penne pasta |
| 3 |
|
Eggs |
| 1 |
c |
Grated Parmesan cheese |
| 1/2 |
c |
Half and half |
| 1/2 |
ts |
Pepper |
INSTRUCTIONS
Preheat oven to 400. In skillet, place sausages and 1/4 cup water. Bring to
simmer over medium heat; cover and cook 10 minutes. Uncover; discard liquid
and cook 15 minutes, turning until cooked through. Drain on paper towels.
Heat butter in same skillet over medium heat, add onions and cook, stirring
occasionally, 20 minutes. Add scallions, vinegar, olives and 2 tablespoons
sage; cook 8 minutes. Meanwhile, prepare pasta as package directs. Cool
slightly and toss with eggs, cheese, remaining 2 tablespoons sage,half and
half and pepper. Place in greased 2-quart casserole. Bake 15-20 minutes
until pasta shell is set and lightly browned. Slice sausages; add to onions
and season with salt and pepper to taste. Spoon into pasta shell. Typed by
"Essie" Ethel R. Snyder <essie49@juno.com> Date: October 18, 1997
Recipe by: First for women magazine -- April 22, 1996
Posted to MC-Recipe Digest V1 #852 by essie49@juno.com (Ethel R Snyder) on
Oct 19, 1997
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