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beandip

sausage and peppers ziti marinara Olive Garden

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Ingredients

  • 3 lbs sweet or hot Italian
  • 1/3 cups green bell pepper, seeded & cut into 1” x 1/4” strips1 can Italian-style or plum tomatoes, including liquid (28 oz)
  • 1 can tomato puree (10 3/4 oz)
  • 1 tsp garlic cloves, chopped finely4 Tbsp extra virgin olive oil
  • 2 Tbsp extra virgin olive oil
  • 1/2 cup basil, fresh, chopped finely, firmly packedSalt & pepper to taste
  • lb ziti or penne pasta, cooked according to package directionsFresh parsley, chopped Parmesan cheese, grated

Details

Preparation

Step 1





Pre-heat oven to 350ºF.

BAKE sausage links in oven for 20 minutes or until completely cooked. Cut sausages in half lengthwise; then cut into 1/2" slices. Result will be semi-circles of sausage. Set aside.
SAUTE pepper slices in olive oil until their crispness is lost, but not soft.
CHOP tomatoes or use a food processor on “pulse”; do not puree tomatoes.
COMBINE chopped tomatoes, tomato puree, garlic, olive oil and fresh basil in sauce pan. Bring to a simmer. Add sausage pieces and stir well.
TRANSFER cooked, drained pasta to large serving platter. Top with sausage & pepper marinara mixture.
GARNISH with parsley and grated Parmesan cheese.

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