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Quick, simple and delicious
using a minimum of ingredients but delivering flavor to the max.
Bow
Ties with Sausage and Peppers
- 8 ounces bow-tie pasta
(farfalle)
- 12 ounces bulk sweet or
spicy Italian sausage (if using links, remove sausage from casings)
- 1 medium green bell pepper,
cut into 1-inch pieces
- 1 medium red bell pepper,
cut into 1-inch pieces
- 1/2 cup strong beef broth*
- Kosher or sea salt and
freshly ground black pepper to taste
- 1/4 cup snipped Italian
parsley (flat leaf parsley)
- Freshly grated Parmesan
cheese for accompaniment.
- Cook pasta according to
package directions, preferably al dente (firm to the bite). Drain
and keep warm.
- Meanwhile, in a large
skillet cook sausage over medium-high heat, breaking up into
bite-sized chunks, until browned; drain fat.
- Add the bell pepper and
cook for about 2 minutes, stirring occasionally.
- Stir in the beef broth.
Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
- Season to taste with salt
and pepper; stir in parsley and the cooked pasta and toss gently
to combine.
- Serve immediately garnished
with freshly grated Parmesan cheese.
Makes 4 servings.
*Combine 1/2 cup hot water
with 1 teaspoon beef base or bouillon granules. I prefer and
use Redi-Base soup bases available at www.redibase.com.
Cooking Tip: Add more color
to this dish by using a combination of red, green, yellow and/or
orange bell peppers.
Nutritional Information
Per Serving (1/4 of recipe): 359.4 calories; 20% calories from
fat; 8.4g total fat; 25.5mg cholesterol; 587.1mg sodium; 398.4mg
potassium; 48.8g carbohydrates; 2.5g fiber; 2.6g sugar; 46.3g
net carbs; 21.7g protein.
Copyright Hope Pryor, please
see Terms of
Use. Photograph
property of CooksRecipes.com.
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