"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

Sausage and Multicolored Peppers with Basil Recipe

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This recipe for Sausage and Multicolored Peppers with Basil, by , is from Cooking with Mary, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynn Lindgren

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds of hot Italian sausage
1/8 cup minced garlic
3 pounds of assorted bell peppers (red, green, orange, yellow) can be purchased bags of frozen at Trader Joes
1 large onion, diced
3 cups of drained canned diced tomatoes
1 cup chopped fresh basil
1/2 tablespoon sea salt
1/2 tablespoon freshly ground pepper
1 package of orzo
Fresh grated Parmesan cheese

Directions:
Directions:
Preheat oven to 375 degrees and put large pasta pot filled with water to boil. In a large skillet or oven proof pan brown Italian sausage, drain excess grease. Add garlic, onion and bell pepper (if using fresh) and sauté for 3 min. Add tomatoes and bell peppers (if using frozen) stirring well. Cover and place pan in oven, cooking for about 35 min. Add basil, salt and pepper. Cook orzo according to package directions and drain. Serve sausage and bell peppers over drained orzo and sprinkle with fresh grated Parmesan cheese.

Number Of Servings:
Number Of Servings:
Serves 8

 

 

 

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