From A:
I found last night's dinner recipe in the latest issue of Publix Family Style magazine. Have I mentioned lately how much I love Publix?! Anyway, this recipe is a keeper!
I was initially interested in making this recipe because I had almost all of the ingredients on-hand, with the exception of the peppers and fresh parsley for garnish.
Here are the ingredients the recipe calls for:
- 8 ounces dried bowtie pasta (about 3 cups)
- 1 12-ounce package cooked sweet Italian poultry sausage links (or cooked chicken and apple sausage links) (12 ounces is 4 links), cut into 1/2 to 3/4-inch pieces
- 2 medium red and/or yellow sweet peppers, cut into 3/4-inch pieces (I used one green pepper instead)
- 1/2 cup beef broth or chicken broth
- 1/4 cup snipped fresh basil or Italian parsley (I used Italian parsley, but we decided it really wasn't needed, and actually didn't match the flavor of the dish very well - maybe basil would have been better?)
- 1/4 cup finely shredded Parmigiano Reggiano or Parmesan cheese (I used a grated Parmesan and Romano blend that we hand on-hand)
Here is what you do:
1. Cook the pasta according to the directions. Return pasta to saucepan after draining. (Note: I added the parmesan cheese to the pasta at this point so it would flavor the pasta - this is in lieu of sprinkling the completed dish with the parmesan).
2. In a large skillet cook sausage and peppers over medium-heat about 8 minutes or until sausage is brown, stirring occasionally.
3. Stir broth into sausage mixture. (At this point, I chose to deglaze the pan with a little white wine since the sausage had left some delicious color on the bottom of the pan during the cooking process). Bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Remove from heat.
4. Add pasta and toss gently to coat.
The finished dish!
