| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
Italian |
Cheese, Italian, Main dish, Meats |
6 |
Servings |
INGREDIENTS
| 8 |
oz |
Mild Italian sausage cut in 1/2" slices |
| 3 |
tb |
Olive oil |
| 2 |
|
Garlic cloves, chopped |
| 2 |
md |
Onions, chopped |
| 2 |
|
Red bell peppers cut in 1" strips |
| 1 |
|
Green bell pepper cut in 1" strips |
| 2 |
tb |
Chopped fresh oregano |
| 1/2 |
c |
Dry white wine |
| 1/2 |
c |
Chicken broth |
| 12 |
oz |
Linguini |
| 4 |
oz |
Feta or Gorgonzola cheese crumbled |
| 1/2 |
c |
Chopped fresh parsley |
| 3 |
tb |
Freshly grated Parmesan |
|
|
Freshly ground pepper |
INSTRUCTIONS
In a large skillet, saute sausages until browned. Remove sausage and drain
on paper towels. Discard fat.
Heat oil in skillet. Add garlic, onions and peppers; saute until softened.
Remove mixture from skillet and reserve.
In the skillet, bring wine and chicken broth to a boil and cook, stirring,
until liquid is reduced by half. Add drained sausage slices and
pepper-onion mixture to skillet.
Cook linguini in boiling salted water until done al dente. Drain.
Heat sausage-pepper mixture well. Add hot drained linguini, parsley and
cheese, fresh pepper and grated Parmesan. Mix well and serve.
Recipe developed by Renee Shepherd and Fran Raboff. From 1992 "Shepherd's
Garden Seeds" catalog. Pg. 31. Posted by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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