ITALIAN RICE WITH SAUSAGE AND PASTA
6 large sweet Italian sausages
5 cloves garlic, minced
2 tbsp. extra virgin olive oil
3 large red bell peppers, seeded and chopped
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
1 cup rice, cooked
1 lb. Barilla multicolor Rotini pasta, cooked
2 large red onions, sliced or chopped
1/2 tsp. each basil and oregano
1 tsp. taco seasoning
2 tbsp. tomato paste or 1 15 oz can Hunt's Sauce (optional)
1/2 cup marsala or other sweet red wine
5 cloves garlic, minced
2 tbsp. extra virgin olive oil
3 large red bell peppers, seeded and chopped
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
1 cup rice, cooked
1 lb. Barilla multicolor Rotini pasta, cooked
2 large red onions, sliced or chopped
1/2 tsp. each basil and oregano
1 tsp. taco seasoning
2 tbsp. tomato paste or 1 15 oz can Hunt's Sauce (optional)
1/2 cup marsala or other sweet red wine
Cut the sausage into 1-inch chunks. In a large skillet or Dutch oven, saute sausage chunks in olive oil over medium high heat with onion until lightly browned, stirring occasionally. Add garlic, peppers, seasonings. Cover and simmer until sausages are almost cooked through. Add wine and simmer uncovered for 10 minutes. Stir in cooked pasta, rice and sauce. Taste and adjust seasonings as desired. Serve.
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