Asparagus, Sausage And Pepper Pasta

* Exported from MasterCook *

Asparagus, Sausage And Pepper Pasta

Recipe By : Jack Ligon
Serving Size : 8 Preparation Time :1:00
Categories : **Posted To Recipelu

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons olive oil
1 1/2 Cups finely chopped yellow onions
4 Cloves garlic -- finely chopped
2 green bell peppers -- diced
2 yellow bell peppers -- diced
2 Pounds turkey sausage links
1 Cup white wine
28 Ounces canned Italian plum tomatoes
2 Teaspoons dried oregano
or 1 tablespoon fresh oregano
1/4 Teaspoon black pepper
1/4 Teaspoon crushed dried red pepper flakes
2 Pounds rigatoni
1 Pound asparagus

Heat olive oil in medium-size saucepan. sauté onions and garlic until
onions are
transparent and garlic is slightly browned. Add red and yellow peppers and sau
té for about 5 minutes, or until peppers begin to soften. Set aside. In
a large,
heavy - bottomed pot, brown sausages, one pound at a time, cooking each batch
approximately 20 minutes. Remove from pot, drain on paper towel, and cut into 1
/4-inch slices. Remove all but 1 tablespoon of fat from pot and, over medium he
at, stir in white wine, mixing well with scrapings from bottom of the pot. Add
onion, garlic and pepper mixture. Stir in plum tomatoes, oregano, black pepper,
crushed red-pepper flakes and sausage slices. Simmer uncovered for 25 minutes.
Boil water for rigatoni and begin cooking it. In the last 8 minutes of the coo
king time for the sauce, add asparagus and continue to simmer 8 minutes, or unt
il asparagus is tender. Drain rigatoni and serve with sauce.

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NOTES : Italian spices, sausage, bell peppers, asparagus, wine and tomatoes coo
ked into a sauce and served over rigatoni. A full meal from Viki Lawrence, talk
show host.
Nutr. Assoc. : 0 26065 0 0 0 26513 0 2470 0 0 0 4714 4363 0