Pasta,
Seafood and Eggs:
Pasta
with Sausage and Peppers
from
California
Sizzles
Easy
and Distinctive Recipes for a Vibrant Lifestyle
INGREDIENTS:
1
pound mild Italian sausage
4
tablespoons olive oil
2
onions, sliced
1
green bell pepper, cut into julienne strips
1
red bell pepper, cut into julienne strips
3/4
teaspoon salt
2
cloves garlic, minced
8
ounces linguine, cooked to package directions
Salt
and Pepper to taste
TO
PREPARE:
1.
Cut sausage into chunks and brown in a large frying pan over medium-high
heat. Remove with a slotted spoon and drain on paper towels.
Add oil to pan.
2.
Reduce heat to medium, add onions and sauté until golden.
Add pepper strips and salt and cook until softened. Stir in garlic
and add sausage and cook for 2 minutes.
3.
Add drained pasta to sausage mixture and toss to combine. Add salt
and pepper.
SERVES:
4
Copyright 1992 by The
Junior League of Pasadena, Inc. and Art Center College of Design.
All rights reserved.
Visit The
Junior League of Pasadena web site to purchase copies of California
Sizzles and other fine cookbooks, or call their cookbook
hotline at (626) 796-0162.
The Junior League of Pasadena,
Inc., is an organization of women committed to promoting voluntarism, developing
the potential of women, and improving the community through the effective
action and leadership of trained volunteers. Its purpose is exclusively
educational and charitable. Proceeds from the sale of California
Sizzles will support the Junior League's indispensable work
within the community for those in need.
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