Serve this zesty pasta with a salad of tossed winter greens sprinkled with
shaved Parmesan or Asiago cheese, and a basket of seeded country Italian bread.
Finish with orange sorbet and chocolate biscotti.
8 ounces ziti or other tubular pasta
2 tablespoons olive oil
2 turkey Italian sausages (about 6 ounces), casings removed
2 cups chopped onions
1 1/2 red bell peppers, thinly sliced
1/2 cup dry red wine
1 141/2-ounce can diced tomatoes in juice with Italian seasonings
Freshly grated Parmesan cheese
Cook pasta in large pot of boiling salted water until just tender but still firm
to bite, stirring occasionally. Drain. Return to pot.
Meanwhile, heat oil in heavy medium skillet over medium-high heat. Add sausage;
sauté until brown, breaking up with fork, about 4 minutes. Add onions and
peppers; sauté 5 minutes. Stir in wine; boil 2 minutes, scraping up browned
bits. Add tomatoes with juices. Reduce heat to medium and cover; simmer until
slightly thickened, about 4 minutes.
Add sauce to pasta. Toss over medium
heat until heated through. Season with salt and pepper. Sprinkle with Parmesan
cheese and serve.
Makes 2 servings; can be doubled.
Main Course Recipes