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Pasta with Sausage & Peppers




Source of Recipe


Maternal1


List of Ingredients




2 lbs. sweet Italian sausage
3 T. olive oil
1 C. Vidalia or Texas Sweet onions, diced
3 red peppers, seeds removed, and cut into 1/4" strips
1 C. red wine
1 lg. can plum tomatoes, including liquid
1 C. water
1 T. dried oregano
1 t. dried thyme
freshly ground pepper, to taste
dried red pepper flakes, to taste
4 or more garlic cloves, minced
1/4 C. freshly grated Parmesan cheese

1. Prick sausage links and put in a pan with 1/2 inch of water. Simmer over medium heat for about 20 minutes. Eventually the pan will boil dry and the sausages will begin to fry in their own fat. Turn occasionally and cook for another 10 minutes, or until they are well browned. Remove sausages from pan and drain on paper towels.

2. Pour sausage fat out of pan but do not wash. Add olive oil and onions and cook, covered, over low heat until tender, about 25 minutes.

3. Add peppers, raise the heat, and cook uncovered for another 5 minutes, stirring often.

4. Add the wine, tomatoes, water, oregano and thyme. Season with pepper and red pepper flakes. Bring to a boil, then reduce heat and simmer, partially covered, for 30 minutes.

5. Meanwhile, slice sausages into 1/2 inch thick rounds. When the sauce has simmered for 30 minutes, add sausages, garlic, and parmesan cheese, and simmer for another 10 minutes.

6. Serve over cooked pasta (I use tri-colored spirals)

Italian Cheese Ring
(Maternal1)

1/4 C. margarine or butter, melted
1/4 C. Parmesan cheese
1 tsp. Italian seasoning
1/4 tsp. garlic powder
2 (10 oz.) cans refrigerated flaky biscuits

Heat oven to 350 degrees. In small bowl, combine butter, cheese, Italian seasoning, and garlic powder. Separate each can of dough into 10 biscuits. Cut each biscuit in half and randomly place 20 pieces in ungreased tube pan. Spoon half of cheese mixture over top. Repeat layers with remaining 20 biscuit halves and cheese mixture. Bake for 20 to 30 minutes or until golden brown. Cool 1 minute; remove from pan. Serve warm. 10 servings.


Recipe