"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Penne with Sausage Peppers and Arugula, by Ann Marie Smith, is from Our Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lb. Italian sausage 3 yellow bell peppers thinly sliced 4 garlic cloves minced 2 1/2 tsp. olive oil 6 c. arugula torn 1 lb. Penne cooked 4 oz. Asiago cheese grated chicken broth to moisten
In a skillet add 1/4 c. water on med. Add sausage, cover and cook 5 min. Remove cover and cook 6 min. more until brown. Transfer to a plate to cool. Slice the sausage into bite sized circles and set aside. In the skillet saute peppers and garlic in oil until tender. Add broth and seasonings. Simmer 2 min. Add in sausage and arugula just to heat and Arugula barely wilted. Toss with pasta and Asiago.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.