Linguine With Summer Peppers and Sausage |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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I made this the other night and my husband loved it. It is a perfect size for 2, or can easily be doubled. I used spicy chicken sausage and found that it balanced the sweetness of the peppers. From Bon Appetit. Ingredients:
1/2 lb italian turkey sausage (hot or sweet) or 1/2 lb chicken sausage, casings removed (hot or sweet) |
2 large bell peppers, cut into strips (red and green or yellow) |
1 medium onion, thinly sliced |
1 large garlic clove, chopped |
1 cup dry white wine |
1/2 lb linguine |
1/4 cup grated parmesan cheese |
Directions:
1. Sauté sausages in heavy large skillet over medium-high heat until light brown, breaking up clumps with back of spoon, about 5 minutes.
2. Add bell peppers, onion and garlic and sauté until tender and golden brown, about 12 minutes.
3. Add wine; simmer until liquid is slightly reduced, about 6 minutes.
4. Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain pasta.
5. Add pasta to skillet; toss to combine.
6. Add 1/4 cup Parmesan; toss to blend. Season with salt and pepper. Serve pasta, passing additional cheese separately.
7. 2 Servings; can be doubled.
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