Penne with peppers & sausage
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Penne with peppers & sausage
  Penne    Peppers    Sausage    Italian    Pasta    Pork  
Last updated 6/12/2012 12:50:16 AM. Recipe ID 11738. Report a problem with this recipe.
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      Title: Penne with peppers & sausage
 Categories: Italian, Pasta, Pork, Meats
      Yield: 6 Servings
      1 lb Sausage, Italian, in 2"
      2    Onions, purple, in 1 inch
      5    Garlic cloves, crushed
      2    Peppers, bell, red, in 1"
      2    Peppers, bell, yellow, in 1"
     16 oz Tomatoes, Italian, plum
    3/4 c  Wine, red, dry, robust
      1 ts Worcestershire
      2    Bay leaves, imported
    1/2 ts Basil, dried, leaves
    1/2 ts Thyme, dried, leaves
    1/2 ts Oregano, dried, leaves
    1/2 ts Sage, dried, rubbed
    1/4 ts Chile, dried, hot, red,
    1/4 ts Pepper, black, freshly
      3 tb Parsley, chopped
      1 lb Penne
  Heat a skillet over moderate heat, add sausage and cook until browned.
  Remove sausage and drain on paper toweling. Discard all but 1
  tablespoons of fat. Add onion to fat in skillet and cook slowly until
  soft but not browned. Add garlic and cook a minute or two more. Add
  red and yellow bell peppers and toss to coat with oil. Add tomatoes,
  wine, Worcestershire and seasonings. Cook at a simmer, covered,
  stirring occasionally, for about 10 minutes, adding sausage pieces
  toward the end of that period. Uncover and cook over high heat to
  reduce to desired consistency. In the meantime, cook penne until al
  dente in ample boiling salted water. Drain pasta and toss in a heated
  bowl with a tablespoon or so of good olive oil. Serve pasta in heated
  bowls with sauce and a sprinkling of parsley.

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Recipe ID 11738 (Apr 03, 2005)

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