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Rotelle with Italian Sausage, Portobello and Peppers

½ lb. hot or sweet Italian sausage, skin removed, cut into ¼” slices
1 T olive oil
2-3 cloves minced garlic
1 ½ cups Portobello mushrooms, quartered
1 cup green peppers, sliced ¼” thick, 1” long
1 14.5 oz. can whole tomatoes, deseeded and chopped, reserve juice (strain if necessary)
½ tsp. dried oregano
½ tsp. dried basil
salt and pepper to taste
1/3 cup water
6-8 oz. cooked rotelle pasta
freshly grated Parmigiano Reggiano cheese
chopped fresh basil

1) sauté sausage in oil over medium heat until browned and cooked through
2) add garlic, mushrooms, peppers, tomatoes, oregano, basil and salt and
pepper and sweat for 3-4 minutes
3) add 2/3 cup of the reserved tomato juice and the water
4) simmer over medium heat until liquid is slightly thick
5) serve over cooked pasta and garnish with cheese and fresh basil

Serves 2

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