| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
April 1991 |
1 |
servings |
INGREDIENTS
| 1 |
|
Onion; sliced thin |
| 1 |
|
Garlic clove; minced |
| 1 |
|
Green bell pepper; cut into strips |
| 1 |
tb |
Olive oil |
| 1/2 |
lb |
Skinless boneless chicken breast; cut into |
|
|
; 1/2-inch-widestrips |
| 1/2 |
lb |
Sweet or hot Italian sausage links; cut crosswise into |
|
|
; 1/2-inch-thick |
|
|
; pieces |
|
|
A; (14- to 16-ounce) |
|
|
; can tomatoes, |
|
|
; chopped, including |
|
|
; the juice |
| 1/4 |
c |
Dry red wine |
| 1/2 |
ts |
Dried oregano; crumbled |
| 1/4 |
ts |
Dried basil; crumbled |
| 1/4 |
ts |
Sugar |
| 3/4 |
lb |
Spaghetti |
| 1/4 |
c |
Heavy cream |
INSTRUCTIONS
In a large saucepan saute the onion, the garlic, and the bell pepper in the
oil over moderately high heat, stirring, until the vegetables begin to
brown. Add the chicken, the sausage, the tomatoes with the juice, the wine,
the ore;gano, the basil, and the sugar and boil the mixture gently,
stirring occasionally, for 10 minutes. While the mixture is boiling, in a
kettle of boiling salted water boil the spaghetti until it is al dente and
drain it well. To the tomato mixture add the cream and salt and pepper to
taste and simmer the sauce for 3 minutes, or until it is thickened
slightly. Divide the spaghetti between 2 plates and spoon the sauce over
it.
Serves 2.
Gourmet April 1991
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