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Penne with Peppers and Sausage

 
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Bell peppers and sausages are cooked in a tasty tomato sauce, then served over a bed of warm penne. An ideal meal for a busy week night.

Yield

6

servings

Prep

15

min

Cook

30

min

Ready

45

min

Trans-fat Free, High Fiber
 

Ingredients

1 pound sausage
italian, in 2 inch lengths
2 red onion
cut into 1-inch pieces
5 cloves garlic
crushed
2 sweet red bell peppers
cut into 1-inch cubes
2 sweet yellow bell peppers
cut into 1-inch cubes
16 ounces italian plum (roma) tomatoes
¾ cup red wine
dry
*
1 teaspoon worcestershire sauce
2 bay leaves
imported
*
½ teaspoon basil
dried, leaves
*
½ teaspoon thyme
dried, leaves
*
½ teaspoon oregano
dried, leaves
*
½ teaspoon sage
dried, rubbed
*
¼ teaspoon red pepper flakes
*
¼ teaspoon black pepper
freshly ground
*
3 tablespoons parsley leaves
chopped
1 pound pasta, penne

Directions

Heat a skillet over moderate heat, add sausage and cook until browned. Remove sausage and drain on paper toweling. Discard all but 1 tablespoon of fat.

Add onion to fat in skillet and cook slowly until soft but not Add garlic and cook a minute or two more.

Add red and yellow bell peppers and toss to coat with oil. Add tomatoes, wine, Worcestershire and seasonings.

Cook at a simmer, covered, stirring occasionally, for about 10 minutes, adding sausage pieces toward the end of that period. Uncover and cook over high heat to reduce to desired consistency.

In the meantime, cook penne until al dente in ample boiling salted water. Drain pasta and toss in a heated bowl with a tablespoon or so of good olive oil.

Serve pasta in heated bowls with sauce and a sprinkling of parsley.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 358g (12.6 oz)
Amount per Serving
Calories 60135% of calories from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 7g 36%
Trans Fat 0g
Cholesterol 64mg 21%
Sodium 590mg 25%
Total Carbohydrate 24g 24%
Dietary Fiber 5g 22%
Sugars g
Protein 54g
Vitamin A 41% Vitamin C 299%
Calcium 7% Iron 25%
* based on a 2,000 calorie diet How is this calculated?

 

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