| Windsor's Penne with Sausage And Peppers
3/4 pound of mild or hot Italian sausage
1/4 cup of Olive oil
2 Red bell peppers, sliced
1 Onion, chopped
2 Garlic, minced
1 3/4 pounds of fresh tomatoes, skinned,
1 teaspoon of dried basil
Salt and pepper
3/4 pound of Penne pasta
1 cup of Ricotta cheese |
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Heat one tablespoon of the olive oil in a frying pan and add the sausage, squeezed out of its casing and into the pan. Sauté sausage, breaking it up, until brown, about 3 minutes. Remove sausage with a slotted spoon and discard fat. Pour the remaining olive oil into the pan and add the bell peppers, onion and garlic. Sauté, stirring, until the peppers are soft. Then add the cooked sausage, tomatoes, basil and salt and pepper to taste. Cook, stirring occasionally, until thickened. In a large pot of boiling salted water, cook the penne until just done. Drain, then toss with the tomato mixture and ricotta. Serve. Contributor: Windsor Vineyards Posted to MM-Recipes Digest by "Jack Elvis" <jackelvis@moonlink.net> on Sep 7, 1999
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