Bow tie pasta, Italian
sausage and three colors of bell pepper in tomato sauce makes
for one great tasting skillet supper.
Farfalle
with Sausage and Peppers
- 3 tablespoons olive oil
- divided use
- 1 1/2 pounds hot or sweet
Italian sausage, cut into 1-inch pieces
- 1 large green or yellow
bell pepper, seeded and cut into strips
- 1 large red bell pepper,
seeded and cut into strips
- 1 large onion, sliced
- 3 garlic cloves, finely
minced
- 1 tablespoon dried basil,
crumbled
- 1 teaspoon dried oregano,
crumbled
- 1 (14 1/2-ounce) can diced
tomatoes with juice
- Salt and freshly ground
pepper to taste
- 1 pound farfalle pasta,
cooked according to package directions
- Freshly grated Parmesan
cheese
- Heat 1 tablespoon oil
in heavy large skillet over medium heat. Cook sausage until browned. Drain excess grease. Add
remaining olive oil to
skillet and stir in peppers, onion, garlic, basil and oregano
with the sausage. Cook
until vegetables are almost tender, stirring occasionally,
about 5 minutes.
- Add tomatoes with juice,
season with salt and pepper. Cover
and simmer 5 minutes. Add cooked pasta to skillet and toss.
- Serve immediately, passing
Parmesan separately.
Serves 4 to 6.
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