Italian Cuisine

Many of the Italian recipes comes from Italian Foods Forever...she has a great site so make sure you visit and try her recipes...I have tried many and not once was disappointed

www.italianfoodsforever.com

Chicken Marsala

4 chicken breasts, boneless & skinless
1/2 cup flour
Salt to taste
Pepper to taste
Dried oregano to taste
4 tablspoons oil
4 tablspoons butter or margarine
2 cups fresh mushrooms, sliced
1 cup Marsala wine

Pound chicken breasts between sheets of plastic wrap until about 1/4" thickness. Combine flour, salt, pepper and oregano in a mixing bowl. Dredge chicken pieces in the flour, shaking off any excess.

Heat oil and butter in a skillet over medium heat. Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned. Turn breasts over to cook other side, then add mushrooms to skillet. Cook breasts about 2 more minutes, until both sides are lightly browned.

Continue to stir mushrooms. Add Marsala wine around chicken pieces. Cover and simmer for about 15 minutes. Transfer to serving plate. Serves 4

Meat Ravioli with Bolognese Sauce

2 tablespoons olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, finely chopped
1/2 lb ground beef
6 oz Italian sausage, skinned
1 cup red wine
18 oz can crushed tomatoes, chopped (ground)
1 teaspoon fresh rosemary, chopped (1/4 teaspoon dry)
1 teaspoon fresh sage, chopped (1/4 teaspoon dry)
Salt to taste
Pepper to taste

24 beef-filled ravioli, cooked according to package directions
2 cups mozzarella cheese, shredded

Heat oil in a large pan. Add celery, carrot, onion, garlic and cook about 5 minutes. Add meat and cook 10 minutes over medium heat, stirring occasionally. Deglaze pan with wine; let reduce. Add tomatoes and remaining ingredients and stir. Simmer for about 1 hour.

Place cooked ravioli in a single layer in a large baking dish. Pour hot Bolognese sauce over ravioli. Place shredded mozzarella evenly over sauce. Place ravioli in a broiler until cheese is melted and bubbly. Serve immediately. Serves 4

Pesce in Acqua Pazza

8 6-8 oz fish fillets such as tilapia or cod
2 tablspoons fresh chopped garlic
1 1/2 cup diced onion
1 cup diced celery
1 cup diced carrot
1/2 cup extra virgin olive oil
12 each plum tomatoes, cut into 1” pieces
24 basil leaves, coarse chopped
2 tablspoons chopped fresh oregano (2 teaspoon dry)
2 tablspoons chopped flat leaf parsley
3 cup vegetable or chicken broth
Salt and pepper
1 cup white wine

Place garlic, onions, celery and carrots in food processor. Pulse until coarsely chopped. Heat oil in a large skillet. Add chopped vegetables and sauté until they begin to soften. Add tomatoes. Cook until the tomatoes are fully cooked. Add wine and cook 1 minute more. Add chopped herbs and broth, then bring to a simmer.

Season both sides of fish fillets with salt and pepper and add to simmering sauce. Sauce should barely cover fish. Cook until fish starts to flake and is cooked throughout.

Transfer fish to a shallow bowl and pour sauce over and around fish. Top with a drizzle of extra virgin olive oil and chopped parsley. Serves 8

Chicken Castellina

Sauce
1/4 cup pancetta (or bacon), diced
6 tablespoon butter, cubed
1 teaspoon garlic, chopped
1/4 cup sun-dried tomatoes, diced
1 1/2 cups heavy cream
1 1/2 cups milk
1 oz cornstarch
1/4 cup Parmesan cheese, grated
1/2 cup smoked Gouda cheese, chopped
1/4 teaspoon salt
1 tablespoon fresh rosemary, chopped
8.5 oz can sliced artichokes, drained
1/4 teaspoon pepper
1/4 cup mushrooms, sliced
1 1/2 lbs pasta of choice, cooked according to package directions

Chicken
1 1/2 lbs skinless/boneless chicken breasts, cut in 1 - 1 1/2” pieces
3/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoon olive oil
1/4 cup white wine

Fresh parsley, chopped (for garnish)

Sauce - Sauté pancetta (or bacon) in a 3-qt sauce pan or large pot, over medium/high heat until crisp and golden brown. Reduce heat, add butter and allow it to melt. Add garlic and sun-dried tomatoes. Sauté for approximately one minute, stirring frequently (do not brown).

Whisk in cream, milk and cornstarch. Raise heat to medium/high. Whisk in Parmesan and Gouda cheeses. Once cheese melts, add remaining ingredients and bring to a boil, stirring continuously. Remove from heat and let stand uncovered.

Chicken - Mix flour with salt and pepper. Coat chicken in seasoned flour, shaking off excess flour. Heat olive oil in large sauté pan. Add chicken in a single layer and cook until golden brown on both sides (approximately 7 minutes total). Juices should run clear.

Add wine to chicken in pan (caution: there will be a low flame in pan). Toss gently until wine is evaporated. Add sauce and bring to a boil on medium/high heat.

Transfer drained, cooked pasta to large platter. Evenly distribute chicken and sauce over pasta. Garnish with chopped parsley and serve. Serves 4

Venetian Apricot Chicken

Apricot Sauce:
1/2 cup chicken stock (broth)
1/2 cup apricot preserves
Salt and pepper to taste

Tomato Mixture:
1/2 lb roma tomatoes, cut into 1” pieces
6 basil leaves, cut into 1/2” pieces
1 teaspoon garlic pepper
Salt to taste

Garlic Herb Seasoning:
3 teaspoon garlic pepper
1 teaspoon Italian seasoning

1 bunch asparagus (remove bottom inch of stems)
1/2 lb broccoli florets
1 tablespoon extra-virgin olive oil
4 boneless, skinless chicken breasts
Chopped parsley to garnish

Combine Garlic Herb Seasoning ingredients in a small mixing bowl and set aside. Blend chicken stock and apricot preserves in a sauce pan. Add salt & pepper to taste. Bring to a boil and remove from heat. Combine tomatoes, basil, garlic pepper and salt in a separate mixing bowl and set aside.

Blanch asparagus and broccoli for 1 minute in a pot of salted boiling water. Transfer immediately to ice bath to stop cooking.

Coat sauté pan with 1tablespoon olive oil. While keeping ingredients separated in pan, heat cooled asparagus, broccoli and tomato mixture and until hot. Do not overcook. Grill chicken until internal temperature reaches 165°.

Place grilled chicken on a platter next to hot broccoli and asparagus. Sprinkle Garlic Herb Seasoning on broccoli. Pour tomato mixture on top of vegetables. Top chicken breasts with apricot sauce and garnish with chopped parsley. Serves 4

Bistecca di Manzo alla Boscaiola

1 oz porcini mushrooms, dried
1/2 cup dry white wine
2 cups canned tomatoes, diced, with juice
2 tablespoon fresh oregano (2 teaspoon dry)
Salt to taste
Black pepper to taste
1/3 cup olive oil
4 ea 1/2"-thick rib eye steaks
2 garlic cloves, finely chopped
1 yellow onion, sliced
Fresh parsley, chopped

Soak dried porcini mushrooms in lukewarm water for 20 minutes. Remove from water, rinse and slightly chop, set aside. Combine white wine, tomatoes, porcini mushrooms, and oregano in a sautÚ pan over medium heat. Bring sauce to a boil and season with salt and pepper to taste. Lower heat and allow to simmer for 15 minutes.

Heat olive oil in a separate large sautÚ pan over medium high heat. Cook rib eye steaks 4 minutes on each side. Add garlic and onions to sautÚ pan and cook for 2 minutes.

Place onions on bottom of large serving platter. Place steaks on top of onions. Pour Mushroom and tomato mixture over steaks. Garnish with chopped parsley and serve immediately. Serves 4

Pasta Florentine

1 cup heavy cream
1/2 cup chicken broth
12 oz sliced mushrooms
1 1/2 cups frozen peas
3 cloves garlic
1/4 cup extra virgin olive oil
4 oz ham (Black Forest if possible), julienned
1/4 cup chopped parsley
8 oz pasta (your favorite shape), cooked according to package directions
Grated Parmesan cheese for garnish
Salt and pepper to taste
Fresh parsley, chopped

Heat extra virgin olive oil and garlic in a sautÚ pan over medium-low heat. Once garlic starts to sizzle, add mushrooms. Saute 2-3 minutes. Add heavy cream and chicken broth and bring to a boil. Allow to slightly reduce, for about 10 minutes.

Add ham, peas and parsley and cook 4 minutes. Return cooked, drained pasta to pot and add sauce. Cook until sauce simmers and coats the pasta. Remove pot from heat and stir in grated Parmesan. Toss gently to combine. Transfer to large serving platter. Garnish with chopped parsley and serve. Serves 4

Note - Use a small amount of salt. The parmesan cheese naturally contains salt.

Veal Scaloppini

1 1/2 lbs veal scaloppini
Salt to taste
Ground black pepper to taste
1/4 cup flour
3 tablespoon olive oil
1/4 cup leeks, julienne cut
1 tablespoon garlic, minced
3 plum tomatoes, cut in eighths
1 tablespoon kalamata olives, pitted
1/4 cup white wine
1 cup portobello mushrooms, sliced
Fresh Italian parsley, chopped
3 tablespoon butter, cut into pieces

Place veal on cutting board and cover with plastic wrap. Using meat mallet, pound veal on both sides until it reached thickness. Season veal with salt and pepper and dredge with flour.

Heat oil in a saute pan. Add veal and sear on both sides, then remove from pan. Add leeks and garlic and saut+ over medium heat; do not brown. Add tomatoes, olives, mushrooms and herbs and saut+ until leeks and mushrooms are fully cooked.

Add veal back to pan. Add wine and allow pan to deglaze. Finish sauce by stirring in butter. Transfer veal to large serving platter. Pour sauce and veggies over veal. Serve immediately. Serves 4

Shrimp & Asparagus Risotto

8 cups chicken broth
2 tablespoon extra virgin olive oil
2 cups Carnaroli or Arborio rice
1/2 cup dry white wine
1/2 lb fresh asparagus spears, stemmed and cut into 1-inch pieces
1 1/2 lbs large shrimp, shelled and deveined
4 oz butter
1/2 cup Parmesan cheese
Salt and pepper to taste
1 cup chopped tomatoes
Fresh parsley, chopped
1/2 cup yellow onion, diced

Simmer chicken broth in a large pot on low heat until needed. Heat oil in a large nonstick pan over medium heat. Add onions and cook for 3 minutes, or until translucent. Stir in rice and cook for 1 minute, then add white wine. Add ó cup of broth and stir until completely absorbed. Repeat until half of broth has been added. Stir the risotto frequently to prevent sticking.

Add asparagus and shrimp to the remaining broth and cook for about 2 minutes, or until shrimp are pink. Remove asparagus and shrimp from broth and add them to the risotto mixture. Add remaining broth 1/2 cup at a time until desired creaminess is reached (there may be broth left over). Once the broth is absorbed, add butter, Parmesan cheese and salt and pepper to taste. Garnish with chopped tomatoes and parsley. Serves 4

Beef Filets in Balsamic Sauce

4 tablespoon extra virgin olive oil
4 tablespoon butter
1 yellow onion, medium and sliced thin
Salt to taste
Black pepper to taste
1/2 cup dry white wine
3 fresh rosemary sprigs, finely chopped
1/2 cup Marsala wine
1/2 cup beef broth
2 tablespoon balsamic vinegar
4 beef tenderloin filets (6 oz each)
1 dash parsley, finely chopped
Rosemary sprig, for garnish

Heat oil and butter in large saute pan over medium heat. Add sliced onions, salt, and pepper. Cook 10 minutes or until caramelized (softened and golden brown), stirring frequently.

Add wine, broth, vinegar and chopped rosemary. Bring to a boil. Reduce heat and simmer for 10-15 minutes or until sauce is reduced by half.

Rub beef filets with oil, then season with salt and pepper. Grill to preferred temperature. Place grilled filets on a large platter; top with sauce. Garnish with parsley and rosemary. Serves 4

Chicken Breast Stuffed with Sun-Dried Tomatoes, Pine Nuts and Spinach

Stuffing
1/4 cup sun-dried tomatoes
2 tablespoon pine nuts, slightly toasted
1 cup frozen spinach, chopped
1/2 cup fontina cheese, shredded
2 cups breadcrumbs
1 tablespoon butter, melted
1 tablespoon flat leaf parsley, chopped
4 boneless chicken breasts, with skin
Salt to taste
Black ground pepper to taste

Pre-heat oven to 400ªF. Combine stuffing ingredients together in a bowl. Set aside. Place chicken breasts on a cutting board and cover with plastic wrap. With a mallet or the palm of your hand, slightly flatten out breasts.

Shape handful of stuffing into a ball and place in center of each chicken breast. Wrap breast around the stuffing, starting with one side. Roll the breast, tucking the opposite side underneath. Season top of chicken breast (skin side) with salt and pepper. Roast in oven for 30-40 minutes or until chicken is fully cooked and juices run clear. Serve immediately. Serves 4

Roast Pork Loin with Apple Rosemary Glaze

2 lbs whole pork loin
1 tablespoon olive oil
Salt and black pepper to taste

Glaze:
1 1/2 cups apple juice
1 tablespoon fresh rosemary, finely chopped
1/4 cup sugar
2 tablespoon cornstarch
2 tablespoon cold water

Pre-heat oven to 375ª.

Pork Loin: Rub outside of pork loin lightly with olive oil. Sprinkle with salt and black pepper. Place pork on a baking rack. Place baking rack on a sheet pan. Roast for approximately 30 minutes, or until desired doneness is reached. Let pork rest for 5 minutes prior to slicing.

Glaze: Combine apple juice, rosemary and sugar in saucepan over medium heat. Mix cornstarch and cold water in a separate cup. Bring apple juice mixture to a boil. Whisk in cornstarch mixture to thicken and bring to a boil. Remove from heat.

Plating: Slice pork into thick pieces. Transfer to large serving platter. Spoon glaze over sliced pork. Serve immediately. Serves 4

Sausage & Peppers Ziti Marinara

1 1/2 lbs sweet or hot Italian sausages links
1 1/3 cups green bell pepper, seeded & cut into 1” x ¼” strips
1 can Italian-style or plum tomatoes, including liquid (28 oz)
1 can tomato puree (10 3/4 oz)
1 tsp garlic cloves, chopped finely
4 tablespoon extra virgin olive oil
2 tablespoon extra virgin olive oil
1/2 cup basil, fresh, chopped finely, firmly packed
Salt & pepper to taste
1 lb ziti or penne pasta, cooked according to package directions
Fresh parsley, chopped
Parmesan cheese, grated

Pre-heat oven to 350º. Bake sausage links in oven for 20 minutes or until completely cooked. Cut sausages in half lengthwise; then cut into 1/2" slices. Result will be semi-circles of sausage. Set aside.

Saute pepper slices in olive oil until their crispness is lost, but not soft. Chop tomatoes or use a food processor on “pulse”; do not puree tomatoes.

Combine chopped tomatoes, tomato puree, garlic, olive oil and fresh basil in sauce pan. Bring to a simmer. Add sausage pieces and stir well. Transfer cooked, drained pasta to large serving platter. Top with sausage & pepper marinara mixture. Garnish with parsley and grated Parmesan cheese. Servers 4

Capellini Pomodoro

14 oz capellini pasta (angel hair)
8 medium tomatoes, cut into 1/2 pieces
11 fresh basil leaves, chopped
2 cloves garlic, chopped
6 tablespoon olive oil
Salt and freshly ground pepper, to taste

Cook capellini pasta according to package directions. Mix diced tomatoes, chopped basil, garlic and oil. Season with salt and pepper. Drain pasta. Toss pasta with tomato mixture in a sauté pan and heat throughout. Serve immediately. Serves 4

Chianti Braised Short Ribs

3 lbs boneless beef short ribs
Salt to taste
Pepper to taste
1/4 cup extra virgin olive oil
1 medium yellow onions, chopped
4 large garlic cloves, minced
2 cups Chianti wine
1 32-oz can crushed tomatoes
3 cups beef broth
2 teaspoons fresh rosemary, chopped

Pat short ribs dry and season with salt and pepper. Coat a large, nonstick pan with olive oil. Sear the short rib pieces over medium-high heat for about 2-3 minutes on each side or until brown. Transfer short ribs to a bowl.

Add onions to pan and cook over medium heat for approximately 3 minutes. Once onions are translucent, add garlic and cook for 1 minute; do not brown. Add Chianti, rosemary, beef broth and tomatoes to the pan one at a time, allowing liquid to partially evaporate before each addition (about 2 minutes).

Return short ribs to pan, including any juices that might have accumulated in the bowl. Cover and let simmer for 3 hours on low heat to complete the braising process. Remove short ribs from pan and boil the liquid until it is reduced by half, about 10 minutes. Return short ribs to pan and heat thoroughly. Serve with potatoes or risotto and vegetables. Serves 4

Chicken Giardino

Sauce:
1 tablespoon butter
1/4 teaspoon dry thyme
1/2 teaspoon fresh rosemary, finely chopped
1 teaspoon garlic pepper
1 tablespoon cornstarch
1/4 cup chicken broth
1/4 cup water
1/4 cup white wine
1 tablespoon milk
1 teaspoon lemon juice
Salt and pepper to taste

Chicken:
2 lbs boneless, skinless chicken breasts, sliced width-wise into 1/2 strips
1/4 cup extra-virgin olive oil
2 small rosemary sprigs
1 clove garlic, finely minced
Juice of 1/2 lemon

Vegetables:
1/4 cup extra-virgin olive oil
1 1/2 bunch fresh asparagus (remove bottom inch of stem; cut remainder into 1” pieces)
1 zucchini, julienne cut
1 yellow summer squash, julienne cut
2 roma tomatoes, cut into 1/2” pieces
1/2 red bell pepper, julienne cut
1 cup broccoli florets, blanched
1/2 cup frozen peas
1 cup spinach, cut into 1/2” pieces
1/2 cup carrots, julienne cut

1 lb farfalle pasta (bow ties), cooked according to package directions

Sauce: Melt butter in a sauce pan over medium heat. Stir in thyme, garlic pepper and rosemary. Whisk to thoroughly blend and cook for 1 minute.

Combine chicken broth, water, wine, milk, and lemon juice in a mixing bowl. Add cornstarch and whisk until cornstarch has dissolved and there are no lumps.

Add liquid mixture to sauce pan. Whisk all ingredients together and bring to a boil. Season with salt and pepper to taste, then remove from heat.

Chicken & Vegetables: Combine all chicken ingredients in a mixing bowl and blend well. Marinate for 30 minutes. Heat a saute pan over medium high heat. Add 1/4 cup extra virgin olive oil.

Saute chicken strips until internal temperature reaches 165°. Add all vegetables and sauté until cooked through. Add cooked, drained pasta and sauce to sauté pan. Stir until pasta is thoroughly coated with sauce. Transfer to a serving platter and garnish with chopped parsley. Serves 4

Rotini with Sausage and Asparagus

1/2 lb Italian sausage, sweet or hot, casing removed
2 tablespoons extra virgin olive oil
1 lb asparagus, fresh
1/2 cup heavy cream
1 lb rotini pasta, cooked according to package directions
2 tablespoons butter
Parmesan cheese, grated
Salt and pepper to taste

Heat oil in non-stick sautÚ pan. Add sausage. While sausage is cooking, break up with spoon. When sausage is completely cooked, drain fat. Cut bottom 2ö off asparagus stems (the inedible part), then cut remaining stem into 1ö pieces. Boil asparagus until tender in a separate pan. Drain and allow to cool. Remove tips from asparagus and set tips aside.

Combine asparagus and heavy cream. Simmer 10-12 minutes over medium heat. Add hot, drained pasta to asparagus cream sauce. Add parmesan and butter. Add cooked sausage and sautÚ until simmering. Salt and pepper to taste. Transfer to large platter. Garnish with asparagus tips and serve. Serves 4

Bolognese Sauce

4 tablespoons olive oil
2 onions, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
4 garlic cloves, finely chopped
1 lb ground beef
12 oz Italian sausage, skinned
2 cups red wine
36 oz can crushed tomatoes, chopped (ground)
2 teaspoon fresh rosemary, chopped (1/2 teaspoon dry)
2 teaspoon fresh sage, chopped (1/2 teaspoon dry)
Salt to taste
Pepper to taste

Heat oil in a large pan. Add celery, carrot, onion, garlic and cook about 5 minutes. Add meat and cook 10 minutes over medium heat, stirring occasionally.

Deglaze pan with wine; let reduce. Add tomatoes and remaining ingredients and stir. Simmer for about 1 hour.
Serve over fresh, hot pasta. Makes 8 servings

Alfredo Sauce

3 cups milk
3 cups heavy cream
1 cup imported Parmesan cheese, grated
1 cup imported Romano cheese, grated
12 egg yolks from fresh jumbo eggs
Salt and black pepper to taste

Heat milk and cream in a heavy bottom saucepan until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat.

Place egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture. Slowly add egg yolk mixture back into remaining cream mixture. Place back on very low heat and continually stir until simmering.

Take sauce off heat so it thickens. (This will increase temperature of egg yolks, known as tempering). Season to taste with salt and black pepper. Serve over your favorite pasta. Makes 8 servings

Herb Parmesan Cream Sauce

4 cups heavy cream (or 32 fl oz)
4 tablespoons fresh basil, chopped (4 teaspoons dry)
1 cup Parmesan cheese, grated
Salt to taste
Pepper to taste

Heat cream in a sauce pan and lightly boil until it is half its original volume, being careful not to scorch. Stir in Parmesan cheese, basil, salt and pepper. Use immediately. Makes 2 cups

Pesto Sauce

1 cup pine nuts, toasted
4 cups fresh basil, chopped
6 garlic cloves, chopped
2 cups extra virgin olive oil
1 cup Parmesan cheese
1 cup Romano cheese
Salt and pepper to taste

Place pine nuts, garlic, basil and oil in a food processor and pulse until finely blended. Transfer pesto from food processor to bowl. Add all remaining ingredients. Toss with your favorite pasta or chill and use in 2-3 days. Makes 8 servings

Siena Sauce

4 tablespoon extra virgin olive oil
2 tablespoon garlic, chopped
1 cup kalamata olives, pitted and chopped
1 cup green olives with pimiento, chopped
1/2 cup small capers, rinsed
1 cup red wine
2 cup tomatoes, diced
2 29-oz cans tomato puree
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
4 medium red bell peppers, cut in 1-inch pieces
2 tablespoon sugar
4 fresh sweet basil leaves, chopped

Heat olive oil in a small sauce pot; add garlic and sauté for one minute (do not brown). Add bell peppers and sauté until al dente. Add olives and capers and stir. Add red wine and bring to a boil. Add remaining ingredients except basil.

Bring to a boil, reduce to low heat and simmer for approximately 30 minutes. Add basil to sauce and stir well; remove Siena sauce from heat. Serve over your favorite pasta. Garnish with chopped basil, if desired. Makes 8 servings

Tortelloni Bolognese

4 tablespoon olive oil
2 onions, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
4 garlic cloves, finely chopped
1 lb ground beef
12 oz Italian sausage, skinned
2 cups red wine
36 oz can crushed tomatoes, chopped (ground)
2 teaspoons fresh rosemary, chopped (1/2 teaspoon dry)
2 teaspoons fresh sage, chopped (1/2 teaspoon dry)
Salt to taste
Pepper to taste
4 lbs Tortelloni
Parmesan cheese, freshly grated

Heat oil in a large pan. Add celery, carrot, onion, garlic and cook about 5 minutes. Add meat and cook 10 minutes over medium heat, stirring occasionally.

Deglaze pan with wine; let reduce. Add tomatoes and remaining ingredients and stir. Simmer for about 1 hour. Toss hot, drained pasta in sauce. Top with parmesan cheese. Serve immediately.Makes 8 servings

Sausage & Peppers Ziti Marinara

3 lbs sweet or hot Italian sausages links
2 1/2 cups green bell pepper, seeded & cut into 1” x 1/4” strips
2 cans Italian-style or plum tomatoes, including liquid (28 oz)
2 cans tomato puree (10 3/4 oz)
2 teaspoons garlic cloves, chopped finely
8 tablespoon extra virgin olive oil
4 tablespoon extra virgin olive oil
1 cup basil, fresh, chopped finely, firmly packed
Salt & pepper, to taste
2 lbs ziti or penne pasta, cooked according to package directions
Fresh parsley, chopped
Parmesan cheese, grated

Pre-heat oven to 350º. Bake sausage links in oven for 20 minutes or until completely cooked. Cut sausages in half lengthwise; then cut into 1/2" slices. Result will be semi-circles of sausage. Set aside.

Saute pepper slices in olive oil until their crispness is lost, but not soft. Chop tomatoes or use a food processor on “pulse”; do not puree tomatoes. Combine chopped tomatoes, tomato puree, garlic, olive oil and fresh basil in sauce pan. Bring to a simmer. Add sausage pieces and stir well.

Transfer cooked, drained pasta to large serving platter. Top with sausage & pepper marinara mixture. Garnish with parsley and grated Parmesan cheese. Makes 8 servings