Cajun Sausage Pasta

By Addie

If you can stand a little "heat", stay in the kitchen and cook up this zesty Cajun entree send in by Crystal Leach of Columbia, South Carolina. "This dish has a nice 'kick', and the peppers perk up tis flavor and appearance. For variety, substitute chicken for the sausage," she suggests.

Ingredients

• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 cup reduced-sodium chicken broth
• 2 cups dry white wine or additional reduced-sodium chicken broth
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (6 ounces) tomato paste
• 2 tablespoons sugar
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon pepper
• 1 pound Italian sausage links, sliced
• 1 medium green pepper, julienned
• 1 medium sweet red pepper, julienned
• 5 cups hot cooked penne pasta

Preparation

Step 1

In a large saucepan, saute onion and garlic in oil until tender. Add broth and wine. Bring to a boil; cook, uncovered, until liquid is reduced to 1 cup. Reduce heat. Stir in the tomatoes, tomato paste, sugar, cumin, cayenne and pepper. Cover and simmer for 15-20 minutes.

Meanwhile, in a nonstick skillet, cook sausage and peppers over medium heat until sausage is no longer pink and peppers are tender; drain. Stir in the tomato mixture. Serve over pasta. Yield: 5 servings.