SKILLET ITALIAN SAUSAGE AND PEPPERS WITH WHOLE-WHEAT PENNE #HEALTHYFOOD #SAUSAGE
This skillet Italian frankfurter and peppers with entire wheat penne is the ideal home prepared dinner and it's across the board pot which makes tidy up a breeze!
Hello everybody, Nicole from Cooking Classy here. I am past eager to contribute here at Oh, Sweet Basil for the following couple of months. When I saw Carrian was searching for a couple of patrons, I truly ceased what I was doing, rushed to the PC and promptly messaged Carrian. Obviously, I am so respected to be here, conversing with you and sharing a portion of my preferred plans.
Being a nourishment blogger and all, my first tendency when building up a formula is to object it up a bit. It's not in my tendency to simply disregard a typical dish chicken, or avoid including a tad of flavor to my pastas or preclude some odd fixing into my soups and stews — it's an issue. Here and there I overlook the straightforward things in life are quite often the best.
There's in no way like a flawlessly simmered chicken upgraded by a dash of spread, salt and pepper; I can't consider much else encouraging than a major tank of spaghetti sprinkled shortly of olive oil and parmesan cheddar; and there is nothing, not at all like a steaming bowl of plain ol' chicken noodle soup (I discovered that one the most difficult way possible, after a serious session with this season's cold virus half a month back).
Ingredients:
- 12 ounces whole-wheat penne pasta
- 1 pound Italian sausage links 1 package
- 1 small green pepper sliced
- 1 small red pepper sliced
- 1 small yellow onion sliced thin
- ½ cup red wine we use cooking red wine
- 6 ounces tomato paste
- 8 ounces tomato sauce
- 12 ounces water
- ½ teaspoon Italian seasoning
- 1 teaspoon sugar
- ½ teaspoon salt
- Parmesan Cheese for finishing
Instructions:
- In a large pot of salted water, cook pasta until al dente.
- Reserve starchy cooking water.
- Heat a tablespoon of olive oil in a large skillet over a medium-high heat.
- Brown sausages on all sides, until almost cooked through, remove and cut into ¼ inch slices. You don’t have to worry about cooking them all the way through, they will finish cooking while the sauce simmers.
- In the same pan drizzle another teaspoon or so of olive oil and sauté the peppers and onions until slightly softened, about five minutes.
- Return sausage back to the pan and deglaze with red wine.
- Add tomato paste, tomato sauce, water, Italian seasoning, sugar and salt.
- Stir to combine.
- Bring to a boil and then reduce to a simmer.
- Simmer for ten minutes.
- Add penne to the skillet, toss with sauce. If needed add starchy pasta water to loosen the sauce up.
- Season with salt and pepper and garnish with grated parmesan cheese.
For more detail :http://bit.ly/2OPvTxU
