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SAUSAGE AND BELL PEPPER ZITI

Serve this zesty pasta with a salad of tossed winter greens sprinkled with shaved Parmesan or Asiago cheese, and a basket of seeded country Italian bread. Finish with orange sorbet and chocolate biscotti.

8 ounces ziti or other tubular pasta
2 tablespoons olive oil
2 turkey Italian sausages (about 6 ounces), casings removed
2 cups chopped onions
1 1/2 red bell peppers, thinly sliced
1/2 cup dry red wine
1 141/2-ounce can diced tomatoes in juice with Italian seasonings
Freshly grated Parmesan cheese

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot.

Meanwhile, heat oil in heavy medium skillet over medium-high heat. Add sausage; saute until brown, breaking up with fork, about 4 minutes. Add onions and peppers; saute 5 minutes. Stir in wine; boil 2 minutes, scraping up browned bits. Add tomatoes with juices. Reduce heat to medium and cover; simmer until slightly thickened, about 4 minutes.

Add sauce to pasta. Toss over medium heat until heated through. Season with salt and pepper. Sprinkle with Parmesan cheese and serve.

Makes 2 servings; can be doubled.

 

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