Neopolitan Ziti
Yield
4 servingsPrep
20 minCook
30 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
hot italian sausages
|
|
| 1 ⅓ | cups |
green bell peppers
|
|
| 2 | tablespoons |
olive oil
|
|
| ¾ | pound |
pasta, ziti
cooked |
|
| 1 | x |
Parmesan cheese
grated |
*
|
| 1 | x |
parsley leaves
|
*
|
| 5 | cups |
marinara sauce
|
|
| 28 | ounces |
italian plum (roma) tomatoes
canned |
|
| 10 ¾ | ounces |
tomato purée (passata)
|
|
| 1 | teaspoon |
garlic
minced |
|
| 4 | tablespoons |
olive oil
|
|
| ½ | cup |
basil
fresh, packed, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
hot italian sausages
|
|
| 315 | ml |
green bell peppers
|
|
| 3E+1 | ml |
olive oil
|
|
| 340.2 | g |
pasta, ziti
cooked |
|
| 1 | x |
Parmesan cheese
grated |
*
|
| 1 | x |
parsley leaves
|
*
|
| 1.2 | l |
marinara sauce
|
|
| 809.2 | ml/g |
italian plum (roma) tomatoes
canned |
|
| 310.7 | ml/g |
tomato purée (passata)
|
|
| 5 | ml |
garlic
minced |
|
| 6E+1 | ml |
olive oil
|
|
| 118 | ml |
basil
fresh, packed, chopped |
*
|
Directions
Bake or pan-fry the sausages until fully cooked, drain, cool.
Halve the sausages and cut the split sausages into ½ inch slices.
Sauté the bell peppers in olive oil over moderate heat only until their crispness is loss, but peppers are not soft.
In a heavy sauce pan add the tomatoes, tomato purée, garlic, olive oiil and fresh basil and bring to a light simmer on moderate heat.
Add the sautéed pepper strips and cooked sausage and heat for 3 to 5 minutes.
Serve the pasta, topped with the sausage, peppers and salsa marinara and garnish each plate with a parsley bouquet.
Pass the parmesan.
