| Total: | 20 min |
| Prep: | 5 min |
| Cook: | 15 min |
| Yield: | 4 servings |
| Total: | 20 min |
| Prep: | 5 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 pound Italian sausage, pricked
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 each small green, yellow and red bell pepper, cored and sliced
- 1/2 teaspoon each dried thyme and rosemary, crumbled
- Salt and freshly ground pepper
- 1/3 cup chicken broth
- 12 ounces tubular pasta
- Freshly grated Parmesan cheese, to taste
- 1/3 cup toasted bread crumbs combined with 3 tablespoons minced fresh parsley leaves
Instructions
- In a skillet set over moderately high heat, cook the sausages until they are browned well, about 8 to 10 minutes. Drain and slice.In a large skillet set over moderately high heat, heat the oil until it is hot. Add the garlic and cook it, stirring, for 1 minute. Add the peppers, herbs and salt and pepper to taste and cook the mixture, stirring, for 3 to 5 minutes, or until the peppers are softened. Add the reserved sausages and broth and simmer the mixture, stirring, until the sausages are heated through. In a large saucepan of boiling salted water cook the pasta until it is al dente and drain. Transfer the pasta to a serving dish, add the sauce and Parmesan to taste and toss to combine. Sprinkle with the bread crumbs.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 884 |
| Total Fat | 51 g |
| Saturated Fat | 15 g |
| Carbohydrates | 74 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 29 g |
| Cholesterol | 87 mg |
| Sodium | 930 mg |
| Serving Size | 1 of 4 servings |
| Calories | 884 |
| Total Fat | 51 g |
| Saturated Fat | 15 g |
| Carbohydrates | 74 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 29 g |
| Cholesterol | 87 mg |
| Sodium | 930 mg |
Reviews
Very good!
Yummy! I also added onions. I think it is the toasted bread crumbs that make it taste so different and tasty! Will make again.
Easy to make and quite tasty.
i used a spicy chicken sausage and it was pretty good.