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| Linguine with Summer Peppers And Sausage
1/2 pound Hot or sweet Italian sausage
2 large Bell peppers, (red and green, yellow), cut into strips
1 medium Onion, thinly sliced
1 large Garlic clove, chopped
1 cup of dry white wine
1/2 pound of Linguine
1/4 cup of grated Parmesan cheese
Additional grated Parmesan |
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Sauté sausages in heavy large skillet over medium-high heat until light brown, breaking up clumps with back of spoon, about 5 minutes. Add bell peppers, onion and garlic and sauté until tender and golden brown, about 12 minutes. Add wine; simmer until liquid is slightly reduced, about 6 minutes. Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain pasta. Add pasta to skillet; toss to combine. Add 1/4 cup Parmesan; toss to blend. Season with salt and pepper. Serve pasta, passing additional cheese separately. 2 Servings; can be doubled. Bon Appetit magazine August 1995 Converted by MC_Buster. Per serving: 1204 Calories (kcal); 10g Total Fat; (8% calories from fat); 41g Protein; 198g Carbohydrate; 16mg Cholesterol; 409mg Sodium Food Exchanges: 11 1/2 Grain(Starch); 1 Lean Meat; 4 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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