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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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If you can stand a little heat , stay in the kitchen and cook up this zesty Cajun entree send in by Crystal Leach of Columbia, South Carolina. This dish has a nice 'kick', and the peppers perk up tis flavor and appearance. For variety, substitute chicken for the sausage, she suggests. Ingredients:
1 large onion, chopped |
3 garlic cloves, minced |
2 tablespoons olive oil |
1 cup reduced-sodium chicken broth |
2 cups dry white wine or additional reduced-sodium chicken broth |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 can (6 ounces) tomato paste |
2 tablespoons sugar |
1 teaspoon ground cumin |
1/4 teaspoon cayenne pepper |
1/4 teaspoon pepper |
1 pound turkey italian sausage links, sliced |
1 medium green pepper, julienned |
1 medium sweet red pepper, julienned |
5 cups hot cooked penne pasta |
Directions:
1. In a large saucepan, saute onion and garlic in oil until tender. Add broth and wine. Bring to a boil; cook, uncovered, until liquid is reduced to 1 cup. Reduce heat. Stir in the tomatoes, tomato paste, sugar, cumin, cayenne and pepper. Cover and simmer for 15-20 minutes.
2. Meanwhile, in a nonstick skillet, cook sausage and peppers over medium heat until sausage is no longer pink and peppers are tender; drain. Stir in the tomato mixture. Serve over pasta. Yield: 5 servings.
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