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Penne and Sausage Recipe

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This recipe for Penne and Sausage, by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Debbie Duncan
Added: Friday, October 30, 2009


6 red bell peppers, quartered and seeded
6 - 8 Tbsp Olive Oil
Salt and pepper
1 lb mushrooms, sliced
˝ c Italian Parsley leaves
1 Tbsp fresh oregano leaves
1 Tbsp fresh thyme leaves, stripped from stems
2 garlic cloves, shopped
1 lb. Italian sausage, sliced, removed from casing
(May substitute link deer sausage)
˝ lb penne
˝ cup white wine
Grated Parmigianino-Reggiano to taste

1. Heat oven to 450 degrees. Cut peppers into ˝ inch pieces. Place in 13 X 9 baking dish. Drizzle with 3 Tbsp of olive oil, salt, pepper, to taste. Bake until peppers are charred on edges and tender, stirring occasionally for 30 – 40 minutes. Remove from oven. (You may skip this step by buying prepared roasted bell peppers. Or you may sauté the bell peppers and add them with the ingredients in Step 3.
2. Prepare the Penne according to package directions.
3. Finely chop the parsley, oregano, thyme, and garlic together; set aside. Heat 3 Tbsp of oil in a large skillet. Add mushrooms (and bell peppers if you are not roasting them); cook, stirring over medium high heat until tender and golden brown. Add chopped herb and garlic mixture; sauté, stirring 2 minutes. Sprinkle with salt and pepper. Transfer to a side dish.
4. Slice the sausage into bite-sized pieces and cook in the skillet over medium high heat. Drain.
5. Pour the mixture from the side dish over the sausage in the skillet. Cover to keep warm.
6. Drain the cooked Penne and pour it over the mixture in the skillet. Drizzle the pasta with ˝ cup of white wine and 2 Tbsp of olive oil. Stir. Cover and heat thoroughly.
7. Sprinkle with cheese when placed on serving plates.
Makes 4 generous servings.

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