Pasta With

4 tomatoes -- seeded

1/2inch dice 7 ounces pimientoes -- finely sliced

--or roasted red peppers 1/4 cup olive oil

1/2 teaspoon saffron threads -- dissolved in

2 tablespoons sherry wine vinegar

1 pound spicy chicken -- pricked

or turkey sausages salt and freshly ground black pepper 2 scallions -- green parts only,

-- thinly slice Cook the pasta in 2 quarts of salted water.

Set the tomatoes and peppers in the bottom of a mixing bowl with the olive oil and saffron vinegar.

On a lightly oiled stovetop grill cook the sausages until they are done, about 6 or 7 minutes a side. Cut them into thin slices and add to the tomatoes and peppers.

When the pasta is done, drain it and toss with the sausages, tomatoes and peppers. Season and garnish with scallions.

Busted by Gail Shermeyer < This e-mail address is being protected from spambots. You need JavaScript enabled to view it > on May 24, 1997