Sicilian linguini with sausage and peppers

6 Servings

Ingredients

Quantity Ingredient
8 ounces Mild Italian sausage cut in 1/2\" slices
3 tablespoons Olive oil
2 Garlic cloves, chopped
2 mediums Onions, chopped
2 Red bell peppers cut in 1\" strips
1 Green bell pepper cut in 1\" strips
2 tablespoons Chopped fresh oregano
½ cup Dry white wine
½ cup Chicken broth
12 ounces Linguini
4 ounces Feta or Gorgonzola cheese crumbled
½ cup Chopped fresh parsley
3 tablespoons Freshly grated Parmesan
Freshly ground pepper

Directions

In a large skillet, saute sausages until browned. Remove sausage and drain on paper towels. Discard fat.

Heat oil in skillet. Add garlic, onions and peppers; saute until softened.

Remove mixture from skillet and reserve.

In the skillet, bring wine and chicken broth to a boil and cook, stirring, until liquid is reduced by half. Add drained sausage slices and pepper-onion mixture to skillet.

Cook linguini in boiling salted water until done al dente. Drain.

Heat sausage-pepper mixture well. Add hot drained linguini, parsley and cheese, fresh pepper and grated Parmesan. Mix well and serve.

Recipe developed by Renee Shepherd and Fran Raboff. From 1992"Shepherd's Garden Seeds" catalog. Pg. 31. Posted by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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