Sausage, Zucchini and Two Pepper Pasta Good Recipes

Monday, September 3, 2012

Sausage, Zucchini and Two Pepper Pasta

"A delicious pasta dish that tastes incredible with both traditional or low fat sausage. Try the use of fusilli pasta, or your other preferred pasta form to feature range. It is one of our favorites! Enjoy!"

Ingredients :

1 (8 ounce) bundle penne pasta
half pound highly spiced Italian sausage
1/4 pink onion, diced
4 cloves garlic, minced
2 tablespoons olive oil
1/four teaspoon dried oregano
1/4 teaspoon salt
1/eight teaspoon floor black pepper
1/eight teaspoon overwhelmed crimson pepper flakes
1/4 cup Marsala wine
1 yellow bell pepper, chopped
1 purple bell pepper, diced
1 zucchini, diced
1/2 cup sparkling sliced mushrooms
2 cups chook inventory
1/four cup blanched inexperienced peas
three tablespoons grated Parmesan cheese

Instructions :

Prep :	Cook : 3M	Ready in :

In a massive pot with boiling salted water prepare dinner penne pasta till al dente. Drain.
Meanwhile, in a large skillet prepare dinner sausage till brown. Remove from pan. Saute the crimson onion and garlic within the olive oil till smooth and obvious. Add the oregano, salt, ground black pepper, crimson pepper flakes, 1/2 of the wine, yellow bell pepper, purple bell pepper, zucchini, mushrooms, and saute until smooth. Add closing wine and chook inventory and cook dinner until liquid has decreased to a thick sauce, about 20 mins.
After sauce has decreased, upload cooked sausage and thawed peas to the sauce and stir to warmth through.
Toss pasta with the sauce to coat calmly. Sprinkle with the grated Parmesan cheese. Serve heat.

Notes :

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