| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Italian, Meats, Pasta, Pork | 6 | Servings |
INGREDIENTS
| 1 | lb | Sausage, Italian in 2" |
| lengths | ||
| 2 | Onions, purple in 1 inch | |
| pieces | ||
| 5 | Garlic cloves, crushed | |
| 2 | Peppers, bell red in 1" | |
| cubes | ||
| 2 | Peppers, bell yellow in 1" | |
| 16 | oz | Tomatoes, Italian plum |
| 3/4 | c | Wine, red dry robust |
| 1 | t | Worcestershire |
| 2 | Bay leaves, imported | |
| 1/2 | t | Basil, dried leaves |
| 1/2 | t | Thyme, dried leaves |
| 1/2 | t | Oregano, dried leaves |
| 1/2 | t | Sage, dried rubbed |
| 1/4 | t | Chile, dried hot red |
| flakes | ||
| 1/4 | t | Pepper, black freshly |
| ground | ||
| 3 | T | Parsley, chopped |
| 1 | lb | Penne |
INSTRUCTIONS
Heat a skillet over moderate heat, add sausage and cook until browned. Remove sausage and drain on paper toweling. Discard all but 1 tablespoons of fat. Add onion to fat in skillet and cook slowly until soft but not browned. Add garlic and cook a minute or two more. Add red and yellow bell peppers and toss to coat with oil. Add tomatoes, wine, Worcestershire and seasonings. Cook at a simmer, covered, stirring occasionally, for about 10 minutes, adding sausage pieces toward the end of that period. Uncover and cook over high heat to reduce to desired consistency. In the meantime, cook penne until al dente in ample boiling salted water. Drain pasta and toss in a heated bowl with a tablespoon or so of good olive oil. Serve pasta in heated bowls with sauce and a sprinkling of parsley. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 529
Calories From Fat: 135
Total Fat: 14.9g
Cholesterol: 60.4mg
Sodium: 528.1mg
Potassium: 139.3mg
Carbohydrates: 75.7g
Fiber: 3.6g
Sugar: 8.6g
Protein: 21.6g