| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Italian |
Italian, Pasta |
1 |
servings |
INGREDIENTS
| 3/4 |
lb |
Mild or hot Italian sausage |
| 1/4 |
c |
Olive oil |
| 2 |
|
Red bell peppers; sliced |
| 1 |
|
Onion; chopped |
| 2 |
|
Garlic; minced |
| 1 3/4 |
lb |
Fresh tomatoes; skinned, seeded, chopped |
| 1 |
ts |
Dried basil |
|
|
Salt and pepper |
| 3/4 |
lb |
Penne pasta |
| 1 |
c |
Ricotta cheese |
INSTRUCTIONS
Heat one tablespoon of the olive oil in a frying pan and add the sausage,
squeezed out of its casing and into the pan. Saute sausage, breaking it
up, until brown, about 3 minutes. Remove sausage with a slotted spoon and
discard fat.
Pour the remaining olive oil into the pan and add the bell peppers, onion
and garlic. Saute, stirring, until the peppers are soft. Then add the
cooked sausage, tomatoes, basil and salt and pepper to taste. Cook,
stirring occasionally, until thickened.
In a large pot of boiling salted water, cook the penne until just done.
Drain, then toss with the tomato mixture and ricotta. Serve.
Contributor: Windsor Vineyards
Posted to MM-Recipes Digest by "Jack Elvis" <jackelvis@moonlink.net> on
Sep 7, 1999
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