| 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.
A Message from our Provider:
“Suffering from truth decay? Brush up on your Bible.”