Recipe - Sausage Soup (Zuppa Salsiccie)

2 tablespoon Olive oil
Three fourths pound Hot Italian Sausage.1/2in.
slices
Three fourths pound Sweet Italian sausage; 1/2
in. slices
2 lg Onions; chopped
1 Green bell pepper; chopped
1 Three fourths cup Redd wine
1 cn (28oz.) crushed
tomatoes;packed in puree
4 cup Canned beef broth
2 tablespoon Fresh minced parsley
1 teaspoon Finely minced garlic
One half teaspoon Crumbled dried basil
One half teaspoon Crumbled dried oregano
Salt and pepper
1 pack (7oz) bow tiefarfalle or
twist pasta

In large deep saucepan or Dutch oven, heat olive oil. Saute sausages over
high heat until lightly browned. Add onion and green peppers. Saute until
soft.

Add red wine and bring to a boil. Add tomatoes, broth, parsley, garlic,
basil, oregano, and salt and pepper to taste. Bring to a boil. Reduce heat.
Cover and simmer slowly for 1 hour.

Add pasta. Cover and simmer for 20 minutes, or until pasta is tender. Serve
in deep plates, garnished with Parmesan cheese, if desired. Serves 6.

Recipe by: Jayne Hurskman

Posted to BakeryShoppe Digest by Alice Poe afpoe@swbell.net on Apr 14,
1998