- 1 (8 ounce) package thin spaghetti
- 4 (4 ounce) links sweet Italian sausage
- 5 assorted bell peppers, seeded and cut into strips
- 1 clove garlic, minced
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- salt and pepper to taste
- 1/4 cup minced flat leaf parsley
- freshly grated Parmesan cheese to taste
- Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook until al dente, about 5 minutes. Drain, and set aside.
- While the pasta is getting started, slice sausages lengthwise, and remove the casings. Brown sausages in a large skillet over medium-high heat with a drizzle of the olive oil. Remove sausages to a platter, and keep warm in the oven. Add the bell peppers, garlic, oregano and basil to the skillet, and drizzle with the remaining olive oil. Saute over medium heat until peppers are tender.
- Toss the pepper mixture with the drained spaghetti until well blended, and season with salt and pepper to taste. Transfer to a serving platter, and arrange the sausages on the top. Garnish with Italian parsley and Parmesan cheese.
04/06/2018
recipepes.com
Mama Corleone's Sausage and Peppers, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
