30
PASTA WITH SAUSAGE AND PEPPERS
Serves:
4
Prep Time:
5 minutes
Cook Time:
15 minutes
10 oz. penne
1 tsp. plus 1 tbs. olive oil, divided
4 sweet Italian sausages, casings removed
1/2 each red and yellow bell pepper, thinly sliced
1/2 yellow onion, thinly sliced
2 garlic cloves, thinly sliced
2 large fresh thyme sprigs
One 28-oz. can crushed tomatoes
1/4 cup loosely packed torn fresh basil leaves
1/4 cup finely grated Parmesan cheese
INGREDIENTS
1.
Heat the Electric Skillet on HIGH heat on dial setting. Add enough water
to fill skillet two-thirds full. Season water generously with salt, cover, and
bring to a boil. When boiling, add penne and cook, stirring to prevent
sticking, until very al dente, about 3 minutes earlier than package
instructs. Drain penne, reserving 1 cup pasta water. Toss cooked penne
with 1 tsp. oil and spread on baking sheet while making sauce.
2.
Heat skillet on MEDIUM-HIGH heat on dial setting. Add sausage and
cook, breaking meat up with wooden spoon, for 6 minutes, or until
browned. Using slotted spoon, transfer meat to bowl.
3.
To skillet, add oil, peppers, onions, garlic, and thyme and cook, stirring
occasionally, for 5 minutes, or until vegetables are caramelized. Add
tomatoes and simmer 3 minutes, or until flavors blend. Discard thyme
stems. Return sausage and cooked penne to skillet.
4.
Toss penne with sauce and cook, adding enough reserved cooking
water to thin sauce as needed, until penne is tender. Stir in basil and
season with salt and pepper. Divide pasta among 4 shallow bowls and
sprinkle with Parmesan.
METHOD
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