Recipe courtesy of Michele Urvater
Sausage and Tri-Color Pepper Sauce for Pasta
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 884
- Total Fat
- 51
- Saturated Fat
- 15
- Carbohydrates
- 74
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 29
- Cholesterol
- 87
- Sodium
- 930
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
Ingredients
1 pound Italian sausage, pricked
1/4 cup olive oil
2 cloves garlic, minced
1 each small green, yellow and red bell pepper, cored and sliced
1/2 teaspoon each dried thyme and rosemary, crumbled
Salt and freshly ground pepper
1/3 cup chicken broth
12 ounces tubular pasta
Freshly grated Parmesan cheese, to taste
1/3 cup toasted bread crumbs combined with 3 tablespoons minced fresh parsley leaves
Directions
- In a skillet set over moderately high heat, cook the sausages until they are browned well, about 8 to 10 minutes. Drain and slice.In a large skillet set over moderately high heat, heat the oil until it is hot. Add the garlic and cook it, stirring, for 1 minute. Add the peppers, herbs and salt and pepper to taste and cook the mixture, stirring, for 3 to 5 minutes, or until the peppers are softened. Add the reserved sausages and broth and simmer the mixture, stirring, until the sausages are heated through. In a large saucepan of boiling salted water cook the pasta until it is al dente and drain. Transfer the pasta to a serving dish, add the sauce and Parmesan to taste and toss to combine. Sprinkle with the bread crumbs.