Sausage And Tri-color Pepper Sauce For Pasta
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Italian | Pasta-pd, Sauces-pd, Sausage-pd | 4 | Servings |
INGREDIENTS
| 1 | lb | Italian sausage, pricked |
| 1/4 | c | Olive oil |
| 2 | Cloves garlic, minced | |
| 1 | Green pepper, cored and | |
| sliced | ||
| 1 | Yellow pepper, cored and | |
| sliced | ||
| 1 | Red bell pepper, cored and | |
| sliced | ||
| 1/2 | t | Dried thyme, crumbled |
| 1/2 | t | Dried rosemary, crumbled |
| Salt and freshly ground | ||
| pepper | ||
| 1/3 | c | Chicken broth |
| 12 | oz | Tubular pasta |
| Freshly grated Parmesan | ||
| cheese to taste | ||
| 1/3 | c | Toasted bread crumbs |
| combined with | ||
| 3 | T | Minced fresh parsley leaves |
INSTRUCTIONS
In a skillet set over moderately high heat, cook the sausages until they are browned well, about 8 to 10 minutes. Drain and slice. In a large skillet set over moderately high heat, heat the oil until it is hot. Add the garlic and cook it, stirring, for 1 minute. Add the peppers, herbs and salt and pepper to taste and cook the mixture, stirring, for 3 to 5 minutes, or until the peppers are softened. Add the reserved sausages and broth and simmer the mixture, stirring, until the sausages are heated through. In a large saucepan of boiling salted water cook the pasta until it is al dente and drain. Transfer the pasta to a serving dish, add the sauce and Parmesan to taste and toss to combine. Sprinkle with the bread crumbs. Yield: 4 servings PASTA MONDAY TO FRIDAY SHOW #PS6541, Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved McBusted by Gail Shermeyer <4paws@netrax.net> on Mar 31, 1997 Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6541 Posted to MC-Recipe Digest V1 #550 by 4paws@netrax.net (Shermeyer-Gail) on Apr 04, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 538
Calories From Fat: 340
Total Fat: 38.6g
Cholesterol: 74.8mg
Sodium: 1503.7mg
Potassium: 239.2mg
Carbohydrates: 12.9g
Fiber: 1.4g
Sugar: 2.6g
Protein: 34.9g