Category: Pasta

1/4 cup Olive oil

1/2 lb Hot Italian sausage

2 large Cloves garlic, minced

1 Onion, halved and sliced

3 Bell peppers, red; yellow; green, halved, cored and thinly sliced

Salt

1/4 cup Chopped sundried tomatoes

2 tbsp Chopped fresh basil, optional

1 lb Linguine

1/2 cup Grated Parmesan cheese

Heat 1 tablespoon oil in a skillet. Remove sausage from casings and add to skillet, crumbling it with a fork. Cook until it loses its pink color, then transfer to a plate. Add remaining oil to skillet. Saute garlic until fragrant; add onion and saute until soft. Add bell peppers and salt. Toss well, add 2 tablespoons water, cover and simmer gently until peppers are tender, about 15 minutes. Stir in sun-dried tomatoes, basil and sausage.



Boil linguine until al dente. Drain and return to pot. Add sauce and toss, then serve, topping each portion with Parmesan. Serves 6.



Notes: Yummy with Woodbridge Zinfandel



Hanneman/Buster/Mcrecipe 1998-Apr-06



Recipe by: Woodbridge Recipes www.woodbridgewines.com/



Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 06, 1998