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    Roasted Pepper & Sausage w/Mostaccioli


    Source of Recipe


    Internet

    List of Ingredients




    PASTA:
    4 1/2 ounces uncooked dried mostaccioli (or penne) (1 1/2 cups)

    PEPPERS AND SAUSAGE:
    1 pound Italian sausage, cut into 1-inch pieces
    1 large onion, cut into eighths, separated
    1 teaspoon finely chopped fresh garlic
    1 (7 1/4 ounce) jar roasted red peppers, drained and coarsely chopped
    3/4 teaspoon Italian herb seasoning*
    1/4 cup freshly grated Romano or parmesan cheese

    Recipe



    Cook mostaccioli according to package directions. Rinse with hot water: drain. Set aside; keep warm.

    Meanwhile, in 10-inch skillet cook sausage, onion and garlic over medium high heat, stirring occasionally; until sausage is no longer pink (10 to 12 minutes). Drain off fat.

    Stir in roasted peppers and Italian herb seasoning. Continue cooking, stirring constantly, until heated through (2 to 4 minutes).

    Serve sausage mixture over cooked mostaccioli sprinkle with Romano cheese.

    *1/4 teaspoon each dried oregano leaves, dried marjoram leaves and dried basil leaves, and 1/8 teaspoon rubbed sage can be substituted for 3/4 teaspoon Italian herb seasoning.

    Servings: 6

 

 

 


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