| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Italian | Beef, Pasta | 4 | Servings |
INGREDIENTS
| -WALDINE VAN GEFFEN VGHC42A—– | ||
| 1 1/2 | lb | Sweet/hot Italian link |
| Sausage | ||
| 1 1/3 | c | Green bell pepper — 1×1/4" |
| 2 | tb | Olive oil |
| 3/4 | lb | Ziti pasta — cooked |
| Parmesan cheese — grated | ||
| Parsley bouquets | ||
| 5 | c | Marinara sauce |
| 28 | oz | Canned tomatoes-Italian |
| Style or plum | ||
| 10 3/4 | oz | Tomato puree |
| 1 | ts | Garlic — minced |
| 4 | tb | Olive oil |
| 1/2 | c | Fresh basil — packed, |
| Chopped | ||
| Salt and pepper |
INSTRUCTIONS
Bake or pan-fry the sausages until fully cooked, drain, cool. Halve the sausages and cut the split sausages into 1/2" slices. Saute the bell peppers in olive oil over moderate heat only until their crispness is loss, but peppers are not soft. In a heavy sauce pan add the tomatoes, tomato puree, garlic, olive oiil and fresh basil and bring to a light simmer on moderate heat. Add the sauteed pepper strips and cooked sausage and heat for 3 to 5 minutes. Serve the pasta, topped with the sausage, peppers and salsa marinara and garnish each plate with a parsley bouquet. Pass the Parmesan. Source: The Olive Garden. Recipe By : From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“You can no more outgrow your need for God than you can outgrow your need for oxygen”