Recipe: Pepper and Sausage Medley (using Italian sausage and angel hair pasta)

PEPPER AND SAUSAGE MEDLEY

1 (16 oz.) pkg. angel hair pasta, uncooked
6 to 8 hot Italian sausages
1 large red pepper, julienned
1 large yellow pepper, julienned
1 large green pepper, julienned
2 green onions, cut into 1/8 to 1/4-inch slices
1 tbsp. red pepper flakes or to taste
2 to 3 cloves garlic, minced
1 tsp. olive oil
salt and fresh ground pepper
asiago cheese

Bring 3-4 quarts salted water to boil for pasta. Do not add oil to water. Cook pasta al dente. Drain and rinse and set aside.

While pasta is boiling, heat a large, non-stick skillet over medium heat. Remove sausage from casing, crumble and cook thoroughly. Stir often until sausage crumbled. When sausage is thoroughly cooked and no pink is visible, remove meat and drain fat.

In the same skillet, add olive oil, garlic and peppers. Cook over medium-high heat, stirring frequently, four to five minutes.

Return meat to pan. Add pepper flakes, salt and pepper and saute two to three minutes.

Spoon a healthy portion over the pasta and top with green onions and shredded Asiago cheese.

Serve in individual bows or a large serving bowl with warm Italian bread.

Servings: 6
From: Donna Ream, Sonoita, Arizona
Source: National Hot Dog and Sausage Council