Pasta With Roasted Peppers & Sausage |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is from the Ronzoni pasta box and it is delicious. Love roasting the vegetables in the oven with the peppers, before adding any tomatoes. I use 6-inch long chicken Italian sausages, and just cut into 1-inch chunks before they go in the oven. Ingredients:
1 large red bell pepper, sliced into thin strips |
1 large green bell pepper, sliced into thin strips |
1 large onion, thinly sliced |
2 -4 large garlic cloves, minced |
3 tablespoons extra virgin olive oil |
1 teaspoon dried basil leaves |
1 lb rope-style italian sausage, cut into 4 equal pieces |
2 (14 ounce) cans diced tomatoes with juice, undrained |
1 (12 ounce) package egg fettuccine, uncooked |
1/4 cup freshly grated parmesan cheese |
Directions:
1. Heat oven to 450 degrees F.
2. In a 13 x 19 x 2 inch baking dish, toss peppers, onion, garlic, olive oil and basil; spread in an even layer.
3. Add sausage pieces.
4. Bake 25 minutes, uncovered, stirring half-way through baking time.
5. Stir in tomatoes with juice; bake 10 more minutes.
6. Meanwhile, cook pasta according to package directions; drain.
7. Remove sausage and cut into thin slices; stir back into pepper mixture.
8. Toss hot pasta and pepper mixture; sprinkle with parmesan cheese.
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