| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
August 1995 |
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Hot or sweet Italian |
|
|
sausages casings removed |
| 2 |
|
Bell peppers, red and green |
|
|
or |
|
|
yellow cut into |
|
|
strips |
| 1 |
|
Onion, thinly sliced |
| 1 |
|
Garlic clove, chopped |
| 1 |
c |
Dry white wine |
| 1/2 |
lb |
Linguine |
| 1/4 |
c |
Grated Parmesan cheese |
|
|
Additional grated Parmesan |
|
|
cheese |
| 1 |
|
Fat, 0 Other Carbohydrates |
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; Converted by
MM_Buster v2.0n.
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“Luck has nothing to do with it”