Pasta With Italian Sausageitalian, main dish 1 lb italian sausage, casings 1 removed 1 cup onion, chopped 1 cup green pepper, chopped 2 cloves garlic, minced 1/4 cup fresh basil, chopped, or 1 tablespoon dried basil 1/4 teaspoon fennel seed, crushed 1 tablespoon olive oil 1 cup tomato-based pasta sauce 1/2 cup red zinfandel 12 oz pasta (your favourite) 1/4 cup italian parsley, chopped 1 tablespoon olive oil 1/2 cup parmesean cheese, grated Crumble sausage into a large skillet. Cook over medium heat, stirring often, until meat is well browned. Drain and set aside. In same skillet, cook onion, pepper, garlic, basil and fennel in 1 tb olive oil over medium heat, stirring often to scrape up browned bits from the bottom of pan. Cook until onion is translucent, about 5 minutes. Add sausage, pasta sauce, and wine. Bring to a boil. Reduce heat and simmer 5 minutes. While sauce is cooking, in a large pot of boiling water cook pasta until al dente. Drain well. On a large warm serving platter, combine parsley and 1 tb olive oil. Add pasta and toss to mix. Pour sauce over pasta. Sprinkle with Parmesean cheese. Source: Victoria Magazine, June 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 |
