Pasta With Sun Dried Peppers And Sausage Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 each: 6 ounce container marinated,
1 lbs: Italian sausage, casing
-sun dried peppers,
-removed,
2 each: Cloves fresh garlic, chopped
1 lbs: Bow tie pasta or penne,
1 large: Onion, chopped
Freshly grated Parmesan,
1 each: 28 ounce can crushed,
-Cheese,
-tomatoes,
Directions:
Crumble sausage into a 6 quart saucepan. Stir on medium heat until
brown (about 12 minutes). Drain fat. Remove marinated sun-dried
peppers from container and reserve the marinade. Chop peppers into
small chunks or strips and add to sausage, along with chopped garlic
and onion. Cook on medium-high heat stirring continuously, about 8
minutes. Add reserved marinade from the peppers and the can of
crushed tomatoes. Bring to a boil. Reduce heat. Simmer for 10
minutes, stirring occasionally. Cook pasta al dente in 4 quarts of
boiling water. Drain cooked pasta. Place on a serving platter. Pour
sauce over pasta. Add Parmesan cheese to taste. Serves 4 to 6. From:
Giuseppe Pomodori Sun Dried Tomatoes and Sun Dried Peppers Asbury
Park Press 9/28/94 Shared By: Pat Stockett
Submitted By PAT STOCKETT On 09-29-94
Source from luhu.jp
brown (about 12 minutes). Drain fat. Remove marinated sun-dried
peppers from container and reserve the marinade. Chop peppers into
small chunks or strips and add to sausage, along with chopped garlic
and onion. Cook on medium-high heat stirring continuously, about 8
minutes. Add reserved marinade from the peppers and the can of
crushed tomatoes. Bring to a boil. Reduce heat. Simmer for 10
minutes, stirring occasionally. Cook pasta al dente in 4 quarts of
boiling water. Drain cooked pasta. Place on a serving platter. Pour
sauce over pasta. Add Parmesan cheese to taste. Serves 4 to 6. From:
Giuseppe Pomodori Sun Dried Tomatoes and Sun Dried Peppers Asbury
Park Press 9/28/94 Shared By: Pat Stockett
Submitted By PAT STOCKETT On 09-29-94
Source from luhu.jp