Mafaldine Pasta With Sausage & Roasted Peppers

MafaldineMafaldine Pasta With Sausage & Roasted Peppers

Easy & delicious!  Enough said!

INGREDIENTS

1 Pound Sweet Italian Sausage

6 Chopped Garlic Cloves

12 Ounces Roasted Peppers (Drained, Rinsed & Chopped)

2 Cups Chicken Broth

28 Ounces Crushed Tomatoes

1 Pound Mafaldine Pasta

3/4 Cup Chopped Green Olives

4 Tablespoons Olive Oil

1/4 Cup Grated Romano Cheese

In a large size skillet sauté the sausage for 5 minutes, over a medium heat, until browned on the outside.  Remove the sausage from the skillet and place onto a cutting board.  Slice into 1/4 inch pieces.  Return the sausage to the skillet and add the garlic. Sauté the sausage and garlic for 5 minutes.  Add the roasted peppers and chicken broth.  Increase the heat to medium high and bring to a boil.  Add the tomatoes.  Cover and reduce the heat to medium low.  Let simmer for 20 minutes.  In the meantime cook the pasta in a large pot of salted water until al dente. Drain the pasta, but don’t rinse it.  Remove the skillet from the heat and add the drained pasta, green olives, olive oil and cheese to the sausage & garlic.  Mix thoroughly and transfer to a large pasta bowl.  Serve immediately.  Serves 6

 

 

    Victoria

    Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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