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Thread: Olive Garden Sausage and Peppers Rustica

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    Join Date
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    Default Olive Garden Sausage and Peppers Rustica

    Sausage & Peppers Rustica
    (2-24 servings)

    Parmesan cheese, grated
    Parsley
    Salt & Pepper, to taste
    5 cup(s) Salsa Marinara (recipe follows)
    4 Tbsp Extra virgin olive oil
    2 Tbsp Extra virgin olive oil
    1 can(s) Italian-style or plum tomatoes, including liquid (28 oz)
    1/2 cup(s) Basil, fresh, chopped finely, firmly packed
    1 1/3 cup(s) Green bell pepper, seeded & cut into 1" x 1/4" strips
    1 tsp Garlic cloves, chopped finely
    3/4 lb(s) Ziti pasta
    1 can(s) Tomato puree (10 3/4 oz)

    For Salsa Marinara
    1 1/2 lb(s) Sweet or hot Italian sausages links

    - Bake or pan-fry sausage until fully cooked. Drain.

    - Cut sausages half lengthwise; then cut into 1/2" slices. Result will be semi-circles of sausage.

    - Sauté pepper slices in olive oil until their crispness is lost, but not soft.



    For Salsa Marinara (5 cups)

    - Chop tomatoes. Or use a food processor on "pulse." Do not puree the tomatoes, just break them up.

    - Combine chopped tomatoes, tomato puree, garlic, olive oil and fresh basil in sauce pan. Bring to a light simmer.

    - Cook pasta. Drain and transfer to four warmed plates. Top with sausage, peppers and salsa marinara.

    - Garnish each plate with parsley and grated Parmesan cheese.
    Last edited by fatkat; 01-04-2007 at 06:31 PM.
    I'm out of bed, and dressed what more do you want?

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