Recipe - Sicilian Linguini With Sausage And Peppers

8 ounce Mild Italian sausage
cut in 1/2" slices
3 tablespoon Olive oil
2 Garlic cloves, chopped
2 md Onions, chopped
2 Red bell peppers
cut in 1" strips
1 Green bell pepper
cut in 1" strips
2 tablespoon Chopped fresh oregano
One half cup Dry white wine
One half cup Chicken broth
12 ounce Linguini
4 ounce Feta or Gorgonzola cheese
crumbled
One half cup Chopped fresh parsley
3 tablespoon Freshly grated Parmesan
Freshly ground pepper

In a large skillet, saute sausages until browned. Remove sausage and drain
on paper towels. Discard fat.

Heat oil in skillet. Add garlic, onions and peppers; saute until softened.
Remove mixture from skillet and reserve.

In the skillet, bring wine and chicken broth to a boil and cook, stirring,
until liquid is reduced by half. Add drained sausage slices and
pepperonion mixture to skillet.

Cook linguini in boiling salted water until done al dente. Drain.

Heat sausagepepper mixture well. Add hot drained linguini, parsley and
cheese, fresh pepper and grated Parmesan. Mix well and serve.

Recipe developed by Renee Shepherd and Fran Raboff. From 1992 "Shepherd's
Garden Seeds" catalog. Pg. 31. Posted by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini