Recipe - Windsors Penne With Sausage And Peppers

Three fourths pound Mild or hot Italian sausage
One fourth cup Olive oil
2 Red bell peppers; cut or sliced up
1 Onion; chopped
2 Garlic; minced
1 Three fourths pound Fresh tomatoes; skinned,
seeded, chopped
1 teaspoon Dried basil
Salt and pepper
Three fourths pound Penne pasta
1 cup Ricotta cheese

Heat one tablespoon of the olive oil in a frying pan and add the sausage,
squeezed out of its casing and into the pan. Saute sausage, breaking it
up, until brown, about 3 minutes. Remove sausage with a slotted spoon and
discard fat.

Pour the remaining olive oil into the pan and add the bell peppers, onion
and garlic. Saute, stirring, until the peppers are soft. Then add the
cooked sausage, tomatoes, basil and salt and pepper to taste. Cook,
stirring occasionally, until thickened.

In a large pot of boiling salted water, cook the penne until just done.
Drain, then toss with the tomato mixture and ricotta. Serve.

Contributor: Windsor Vineyards
Posted to MMRecipes Digest by "Jack Elvis" jackelvis@moonlink.net on
Sep 7, 1999