PASTA: Pasta With Sausage And Peppers

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* Exported from MasterCook *

 

Pasta With " Sausage " And Peppers

 

Recipe By : Pasta East to West, by Nava Atlas, page 104

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons extra-virgin olive oil

8 links soy " sausage "

1 large onion -- quartered

and thinly sliced

2 cloves garlic -- minced, up to 3

1/4 cup dry white wine

4 large Italian frying peppers -- seeded

and cut into strips -- (see note)

28 ounces canned crushed or pureed tomatoes

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried marjoram

1/4 teaspoon dried red pepper flakes -- optional

Salt and freshly ground black pepper

10 ounces pasta -- up to 12 ounces

any short shape

Grated fresh Parmesan cheese for topping -- optional

 

6 servings

 

This home-style Italian standard makes a warming one-dish winter

meal. Mild pale-green Italian flying peppers are commonly available in

supermarkets and produce markets.

 

Heat just enough of the oil to coat the bottom of a large nonstick

skillet. Saute the " sausage " links over medium-high heat, turning gently

to brown all sides. Remove the links from the skillet, and transfer them

to a cutting board. When cool enough to handle, cut them into

3/4-inch-thick slices.

 

Heat the remaining oil in a large saucepan or steep-sided stir-fry

pan. Add the onion and saute over medium heat until translucent. Stir in

the peppers, garlic, and wine. Cover and cook for 4 to 5 minutes.

 

Stir in the tomatoes and seasonings. Bring to a simmer, then cover and

cook over low heat for 15 minutes. Stir in the " sausage " slices, then

season to caste with salt and pepper, and remove from the heat.

 

Cook the pasta in rapidly simmering water until al dente, then drain.

 

Divide the pasta among shallow bowls, and top each serving with some

sauce. Pass around grated Parmesan cheese for topping, if desired.

 

Note: If Italian frying peppers are unavailable, substitute 4 medium green

bell peppers or 2 each green and red bell peppers.

 

Calories: 232, Carbohydrate: 31 g, Total Fat: 6 g, Cholesterol: 0 g,

Protein: 9, Sodium: 287 mg

 

 

 

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