| 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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