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CATEGORY CUISINE TAG YIELD
Dairy Italian August 1995 1 servings

INGREDIENTS

1/2 lb Hot or sweet Italian sausages; casings removed
2 lg Bell peppers; (red and green or
; yellow), cut into
; strips
1 md Onion; thinly sliced
1 lg Garlic clove; chopped
1 c Dry white wine
1/2 lb Linguine
1/4 c Grated Parmesan cheese
Additional grated Parmesan cheese

INSTRUCTIONS

Saute sausages in heavy large skillet over medium-high heat until light
brown, breaking up clumps with back of spoon, about 5 minutes. Add bell
peppers, onion and garlic and saute until tender and golden brown, about 12
minutes. Add wine; simmer until liquid is slightly reduced, about 6
minutes.
Meanwhile, cook linguine in large pot of boiling salted water until just
tender but still firm to bite. Drain pasta.
Add pasta to skillet; toss to combine.
Add 1/4 cup Parmesan; toss to blend. Season with salt and pepper. Serve
pasta, passing additional cheese separately.
2 Servings; can be doubled.
Bon Appetit August 1995
Converted by MC_Buster.
Per serving: 1204 Calories (kcal); 10g Total Fat; (8% calories from fat);
41g Protein; 198g Carbohydrate; 16mg Cholesterol; 409mg Sodium Food
Exchanges: 11 1/2 Grain(Starch); 1 Lean Meat; 4 Vegetable; 0 Fruit;
1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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