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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Served with crusty bread and a green salad, this is a good summer supper. It has lots of heat (my husband likes that) and it's colorful on the plate besides. -Nancy Rollag, Kewaskum, Wisconsin Ingredients:
1 pound johnsonville® mild ground italian sausage |
3 tablespoons olive oil, divided |
3 dried whole red chilies |
1 can (28 ounces) plum tomatoes, drained and chopped |
3 garlic cloves, minced |
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3 large sweet red peppers, thinly sliced |
4 cups hot cooked spaghetti |
1/2 cup minced fresh parsley |
1/2 cup shredded parmesan cheese |
Directions:
1. In a large skillet, cook sausage over medium heat, until no longer pink; drain. Set the sausage aside and keep warm.
2. In another skillet, heat 2 tablespoons of oil; saute red chilies for 5-8 minutes or until they turn black. Discard chilies; cool oil slightly. Add the tomatoes, garlic, oregano, salt and pepper; simmer for 15 minutes. Stir in red peppers and sausage; heat through.
3. Toss spaghetti with remaining oil. Add tomato sauce; toss to coat. Sprinkle with parsley and Parmesan cheese. Yield: 4 servings.
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