CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
Italian |
Ketchum kit, Sede dishes |
4 |
Servings |
INGREDIENTS
8 |
oz |
Spaghetti or vermicelli; uncooked |
1 |
lb |
Mild Italian sausage |
1 |
md |
Green or red bell pepper; cut into thin strips |
1 |
md |
Onion; chopped |
1/2 |
c |
Dry white wine or ready-to-serve chicken broth |
1 |
ts |
Spice Islands Oregano (leaves) |
1/2 |
ts |
Spice Islands Sweet Basil |
1/2 |
ts |
Spice Islands Crushed Red Pepper |
INSTRUCTIONS
Prepare pasta according to package directions. Meanwhile, in large skillet,
brown sausage on all sides over medium-high heat. Remove from pan; cut into
1/2-inch thick slices. Return sausage to pan; add bell pepper and onion.
Cook and stir 5 minutes; sti
r in wine, oregano, basil and red pepper. Bring to a boil; reduce heat and
simmer 10 minutes. Serve over pasta.
Makes 4 servings
Recipe By : Ketchum Kitchen
Posted to MC-Recipe Digest V1 #303
Date: Fri, 15 Nov 1996 06:00:48 -0800 (PST)
From: Greg Leonhardt <gregl@plinet.com>
NOTES : Crushed Red Pepper gives this dish zip
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