Recipe - Jamies Penne

8 ounce Mushroomflavored or plain
penne pasta
One fourth cup Chicken broth
One fourth cup Plus 1 teaspoon dry white
wine
1 tablespoon Cognac
8 Asparagus spears; chopped
1 Yellow bell pepper; thinly
cut or sliced up
Freshly ground pepper;
sugar, salt to taste
2 Turkey sausage links;
cooked, crumbled, about
2 One half ounce Each
2 Plum tomatoes; chopped
1 cup Mushrooms; thinly cut or sliced up
1/3 cup Water
1 teaspoon Each: olive oil; cornstarch

Chicago Tribune

Are you tired of ordinary pasta? Jamie Jones of Chicago provides a fresh
twist with this recipe.

Preparation time: 15 minutes Cooking time: 15 minutes Yield: 2 servings

1. Cook pasta according to package directions. Drain; set aside and keep
warm. 2. Heat the broth, One fourth cup of the wine and cognac to a boil in medium
skillet over mediumhigh heat. Reduce the heat to mediumlow; add
asparagus, yellow pepper, ground pepper, sugar and salt to taste. Simmer,
covered, until vegetables are tender, about 5 minutes. 3. Add sausage,
tomatoes and mushrooms. Continue cooking until tomatoes are tender. Stir in
remaining 1 teaspoon wine, water, olive oil and cornstarch. Cook until
thickened. Adjust seasonings to taste. Serve sauce over cooked pasta. Test
kitchen note: One tablespoon of chopped fresh thyme can be added with the
seasonings in Step 3. Posted to TNT Prodigy's Recipe Exchange Newsletter
by Rrairie@aol.com on Aug 27, 1997