| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chicago | 1 | Servings | |
INGREDIENTS
| 8 | oz | Mushroom-flavored or plain penne pasta |
| 1/4 | c | Chicken broth |
| 1/4 | c | Plus 1 teaspoon dry white wine |
| 1 | tb | Cognac |
| 8 | Asparagus spears; chopped | |
| 1 | Yellow bell pepper; thinly sliced | |
| Freshly ground pepper; sugar, salt to taste | ||
| 2 | Turkey sausage links; cooked, crumbled, about | |
| 2 1/2 | oz | Each |
| 2 | Plum tomatoes; chopped | |
| 1 | c | Mushrooms; thinly sliced |
| 1/3 | c | Water |
| 1 | ts | Each: olive oil; cornstarch |
INSTRUCTIONS
Chicago Tribune Are you tired of ordinary pasta? Jamie Jones of Chicago provides a fresh twist with this recipe. Preparation time: 15 minutes Cooking time: 15 minutes Yield: 2 servings 1. Cook pasta according to package directions. Drain; set aside and keep warm. 2. Heat the broth, 1/4 cup of the wine and cognac to a boil in medium skillet over medium-high heat. Reduce the heat to medium-low; add asparagus, yellow pepper, ground pepper, sugar and salt to taste. Simmer, covered, until vegetables are tender, about 5 minutes. 3. Add sausage, tomatoes and mushrooms. Continue cooking until tomatoes are tender. Stir in remaining 1 teaspoon wine, water, olive oil and cornstarch. Cook until thickened. Adjust seasonings to taste. Serve sauce over cooked pasta. Test kitchen note: One tablespoon of chopped fresh thyme can be added with the seasonings in Step 3. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rrairie@aol.com on Aug 27, 1997
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