Linguine with Summer Peppers and Sausage |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Warm garlic toast and an arugula salad with balsamic vinaigrette are good partners with the pasta. A purchased lemon tart is a fitting dessert. Ingredients:
1/2 pound hot or sweet italian sausages, casings removed |
2 large bell peppers (red and green or yellow), cut into strips |
1 medium onion, thinly sliced |
1 large garlic clove, chopped |
1 cup dry white wine |
1/2 pound linguine |
1/4 cup grated parmesan cheese |
additional grated parmesan cheese |
Directions:
1. Sauté sausages in heavy large skillet over medium-high heat until light brown, breaking up clumps with back of spoon, about 5 minutes. Add bell peppers, onion and garlic and sauté until tender and golden brown, about 12 minutes. Add wine; simmer until liquid is slightly reduced, about 6 minutes.
2. Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain pasta.
3. Add pasta to skillet; toss to combine.
4. Add 1/4 cup Parmesan; toss to blend. Season with salt and pepper. Serve pasta, passing additional cheese separately.
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