Recipe - Sausage And Tri-Color Pepper Sauce For Pasta

1 pound Italian sausage, pricked
One fourth cup Olive oil
2 Cloves garlic, minced
1 small Green pepper, cored and
cut or sliced up
1 small Yellow pepper, cored and
cut or sliced up
1 small Red bell pepper, cored and
cut or sliced up
One half teaspoon Dried thyme, crumbled
One half teaspoon Dried rosemary, crumbled
Salt and freshly ground
pepper
1/3 cup Chicken broth
12 ounce Tubular pasta
Freshly grated Parmesan
cheese, to taste
1/3 cup Toasted bread crumbs,
combined with
3 tablespoon Minced fresh parsley leaves

In a skillet set over moderately high heat, cook the sausages until they
are browned well, about 8 to 10 minutes. Drain and slice.

In a large skillet set over moderately high heat, heat the oil until it is
hot. Add the garlic and cook it, stirring, for 1 minute. Add the peppers,
herbs and salt and pepper to taste and cook the mixture, stirring, for 3 to
5 minutes, or until the peppers are softened. Add the reserved

sausages and broth and simmer the mixture, stirring, until the sausages are
heated through.

In a large saucepan of boiling salted water cook the pasta until it is al
dente and drain. Transfer the pasta to a serving dish, add the sauce and
Parmesan to taste and toss to combine. Sprinkle with the bread crumbs.

Yield: 4 servings

PASTA MONDAY TO FRIDAY SHOW #PS6541, Copyright, 1997, TV FOOD NETWORK,
G.P., All Rights Reserved

McBusted by Gail Shermeyer 4paws@netrax.net on Mar 31, 1997

Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6541 Posted to MCRecipe Digest
V1 #550 by 4paws@netrax.net (ShermeyerGail) on Apr 04, 1997