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    Rigatoni with Sausage and Peppers

    Source of Recipe

    www recipes

    List of Ingredients

    4 Tbs (40 ml) olive oil
    1 onion, chopped
    2-4 cloves garlic, finely chopped
    1-1 1/2 lbs (450-675 g) Italian sausage, casing
    removed, crumbled
    1/4 cup (60 ml) dry white wine
    1/2 cup (125 ml) water
    1/2 tsp (2 ml) crushed fennel seeds
    1/2 tsp (2 ml) crushed red pepper flakes, or to taste
    Salt and freshly ground pepper to taste
    1-2 red bell peppers (capsicums), cored, seeded,
    and cut into thin strips
    1-2 yellow bell peppers (capsicums), cored, seeded,
    and cut into thin strips
    1 lb (450 g) rigatoni, ziti, penne, or pasta shape of
    your choice, cooked according to package directions
    and drained
    Freshly grated Parmesan cheese for garnish (optional)


    Heat half the oil in a skillet over moderate heat and saute the onion
    and garlic until tender but not browned, about 5 minutes. Add the
    sausage meat and cook, stirring occasionally, until lightly browned,
    about 5 minutes. Add the wine and cook 1 minute before adding the
    water, fennel seeds, red pepper flakes, salt, and pepper. Cover and
    simmer for 10 minutes. Meanwhile, heat the remaining oil in a
    separate skillet and saute the bell peppers until tender and lightly
    browned, about 15 minutes. Add to the sausage mixture along with the
    cooked pasta and toss to combine. Garnish with Parmesan cheese if
    desired. Serves 4 to 6.




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