| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
April 1995 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
lb |
Fully cooked smoked sausages; (such as hot links), |
|
|
; cut diagonally into |
|
|
; 1/4-inch-thick |
|
|
; slices |
| 1 |
lg |
Onion; chopped |
| 6 |
lg |
Garlic cloves; minced |
| 1 |
ts |
Dried crushed red pepper |
| 1 |
ts |
Dried basil |
| 1 |
ts |
Dried oregano |
| 1 |
ts |
Rosemary |
| 1 |
lb |
Linguine |
| 1 1/2 |
c |
Canned low-salt chicken broth |
| 1/4 |
c |
Freshly grated Parmesan cheese |
| 2 |
tb |
Chopped fresh parsley |
INSTRUCTIONS
Heat oil in heavy large skillet over medium-high heat. Add sausages and
saute until brown, about 5 minutes. Using slotted spoon, transfer sausages
to paper towels and drain. Add chopped onion, minced garlic, dried crushed
red pepper, basil, oregano and rosemary to same skillet and saute until
onion is golden, about 5 minutes. Return sausages to skillet. Season with
salt and pepper. Remove from heat.
Meanwhile, cook pasta in large pot of boiling salted water until tender but
still firm to bite. Drain. Pour broth into same pot. Bring to boil. Return
pasta to pot. Toss to coat.
Transfer pasta and broth to large bowl. Spoon sausage mixture over pasta.
Sprinkle with Parmesan cheese and parsley and serve.
Serves 4.
Bon Appetit April 1995
Converted by MC_Buster.
Per serving: 2006 Calories (kcal); 35g Total Fat; (15% calories from fat);
61g Protein; 358g Carbohydrate; 0mg Cholesterol; 44mg Sodium Food
Exchanges: 23 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 5 1/2 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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