Italian Sausage and Peppers
(originally made 2/2011)
Eating this reminded me of Sunday dinners 'up the hill' at my grandmother's house. I rarely get to have hot Italian sausage, and neither of the guys like cooked peppers or tomatoes so I made this for myself today :) I didn't feel like pasta so I enjoyed mine on a nice heavy duty roll. The remainder I'll freeze up in individual portions for later use. I am not a fan of fennel so I used a small amount of ground dried fennel seeds. I also used dried for the basil and parsley. The recipe is from a WW cookbook, but doesn't feel "diet-y" at all, very satisfying!
* Exported from MasterCook *
Italian Sausage With Peppers
2 teaspoons olive oil
1 bermuda onion -- halved lengthwise & thinly sliced into rings
1 medium red bell pepper -- cored seeded & thinly sliced
1 medium yellow bell pepper -- cored seeded & thinly sliced
1 medium green bell pepper -- cored seeded & thinly sliced
2 cups fennel -- thinly sliced- used ground dried
2 garlic cloves -- thinly sliced
1 cup canned tomatoes -- with juice chopped- used fire roasted
salt and freshly ground black pepper -- to taste
8 ounces Italian sausage links -- cooked (hot, sweet or a combination)-- used hot
6 ounces penne pasta -- uncooked or other dried tubular pasta -omitted, ate on a roll
1/4 cup fresh basil -- chopped- used dried
2 tablespoons fresh flat leaf parsley -- chopped- used dried
In large nonstick skillet, heat oil over medium heat; add onion, bell peppers and fennel; sauté, stirring, until vegetables turn golden, about 8–10 minutes. Add garlic and stir; sauté another minute.
Add tomatoes, salt and pepper; stir. Lower heat and simmer, stirring occasionally, 15 minutes.
Add sausages to pan and stir. Cover and cook gently 20 minutes, stirring occasionally, until flavors blend. If mixture becomes too dry, add 1–2 tablespoons of water to keep mixture moist.
Meanwhile, in large pot of boiling water, cook the pasta; drain.
Add basil, parsley and pasta to sausage mixture and toss. Cook over medium-low heat for another minute and serve.
Makes 4 servings
PER SERVING: 417 Calories, 19 g Protein, 18 g Fat, 44 g Carbohydrate, 683 mg Sodium, 44 mg Cholesterol, 4 g Dietary Fiber
Source:
"The Weight Watchers Complete Cookbook & Program Basics"
* Exported from MasterCook *
Italian Sausage With Peppers
2 teaspoons olive oil
1 bermuda onion -- halved lengthwise & thinly sliced into rings
1 medium red bell pepper -- cored seeded & thinly sliced
1 medium yellow bell pepper -- cored seeded & thinly sliced
1 medium green bell pepper -- cored seeded & thinly sliced
2 cups fennel -- thinly sliced- used ground dried
2 garlic cloves -- thinly sliced
1 cup canned tomatoes -- with juice chopped- used fire roasted
salt and freshly ground black pepper -- to taste
8 ounces Italian sausage links -- cooked (hot, sweet or a combination)-- used hot
6 ounces penne pasta -- uncooked or other dried tubular pasta -omitted, ate on a roll
1/4 cup fresh basil -- chopped- used dried
2 tablespoons fresh flat leaf parsley -- chopped- used dried
In large nonstick skillet, heat oil over medium heat; add onion, bell peppers and fennel; sauté, stirring, until vegetables turn golden, about 8–10 minutes. Add garlic and stir; sauté another minute.
Add tomatoes, salt and pepper; stir. Lower heat and simmer, stirring occasionally, 15 minutes.
Add sausages to pan and stir. Cover and cook gently 20 minutes, stirring occasionally, until flavors blend. If mixture becomes too dry, add 1–2 tablespoons of water to keep mixture moist.
Meanwhile, in large pot of boiling water, cook the pasta; drain.
Add basil, parsley and pasta to sausage mixture and toss. Cook over medium-low heat for another minute and serve.
Makes 4 servings
PER SERVING: 417 Calories, 19 g Protein, 18 g Fat, 44 g Carbohydrate, 683 mg Sodium, 44 mg Cholesterol, 4 g Dietary Fiber
Source:
"The Weight Watchers Complete Cookbook & Program Basics"
0 Response to "Italian Sausage and Peppers"
Post a Comment