Sausage, Peppers and Broccolini over RIgatoni with Peaches and Blueberries

By debjones

Ingredients

• 1 lb. hot and sweet sausage
• 1/2 c. water
• 1 organic red bell pepper, sliced
• 1 organic green bell pepper, sliced
• 1/2 c. organic free range chicken broth
• 1 c. dry white wine
• 1 tsp. garlic powder
• 1 tsp. crushed red pepper
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 organic lemon, juiced
• 1/4 c. white wine vinegar
• 4 T. organic salted butter
• cooking spray
• 3 c. cooked pasta
• 2 bunches organic broccolini
• 1 can of peaches
• 1 pint organic blueberries

Preparation

Step 1

1. Gather all ingredients.
2. Pre heat oven to 350 degrees. Put sausage in 13 x 9 ceramic dish. Add water and peppers. Bake in oven for 15 minutes.
3. Cook pasta per directions on box. Add broccolini to pasta during the last 4 minutes of cooking. Drain do not rinse.
4. Remove sausage and slice into 1/2 inch circles.
5. Put 5 quart sautee pan on stove with sausage slices, water and peppers. Cook on high. Add organic chicken broth and the next 7 ingredients. Bring to boil.
6. Pre heat a frying pan on high. Spray with cooking spray. Remove sausage and place in pan. Brown each side, then place back in sauce.
7. Continue top cook down sauce until it has thickened up. Add butter.
8. Add pasta and broccolini to sausage and sauce.
9. Open can of peaches and add to blueberries.
10. Serve with fruit.