Friday, November 12, 2010

Linguine with Peppers and Sausage

1 (8 ounce) package linguini pasta
1/2 pound sweet Italian sausage, casings removed
2 red bell peppers, chopped
1 onion, chopped
1 clove garlic, minced
1 cup white wine
1/4 cup grated Parmesan cheese

Cook pasta in a large pot of boiling salted water until al dente.
While the pasta is cooking, prepare the sauce. Saute sausages in a heavy skillet over medium high heat until light brown, breaking up clumps with back of spoon. Add peppers, onion, and garlic; saute until tender. Add wine and simmer until liquid is slightly reduced, about 6 minutes.
Drain pasta, and add to the skillet. Toss to combine. Add cheese, and toss to blend. Serve.

This is the receipe as written but I usually change the pasta to bow tie pasta and use 1 green and 1 bell pepper, for added color.

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