Sausage and Tri-Color Pepper Sauce for Pasta (Michele Urvater) |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1 pound italian sausage, pricked |
1/4 cup olive oil |
2 cloves garlic, minced |
1 each small green, yellow and red bell pepper, cored and sliced |
1/2 teaspoon each dried thyme and rosemary, crumbled |
salt and freshly ground pepper |
1/3 cup chicken broth |
12 ounces tubular pasta |
freshly grated parmesan cheese, to taste |
1/3 cup toasted bread crumbs combined with 3 tablespoons minced fresh parsley leaves |
Directions:
1. In a skillet set over moderately high heat, cook the sausages until they are browned well, about 8 to 10 minutes. Drain and slice.In a large skillet set over moderately high heat, heat the oil until it is hot. Add the garlic and cook it, stirring, for 1 minute. Add the peppers, herbs and salt and pepper to taste and cook the mixture, stirring, for 3 to 5 minutes, or until the peppers are softened. Add the reserved sausages and broth and simmer the mixture, stirring, until the sausages are heated through. In a large saucepan of boiling salted water cook the pasta until it is al dente and drain. Transfer the pasta to a serving dish, add the sauce and Parmesan to taste and toss to combine. Sprinkle with the bread crumbs.
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