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Ingredients Jump to Instructions ↓

  1. 2 Tablespoons olive oil

  2. 1 1/2 Cups finely chopped yellow onions

  3. 4 Cloves garlic -- finely chopped

  4. 2 green bell peppers -- diced

  5. 2 yellow bell peppers -- diced

  6. 2 Pounds turkey sausage links

  7. 1 Cup white wine

  8. 28 Ounces canned Italian plum tomatoes

  9. 2 Teaspoons dried oregano

  10. 1 tablespoon fresh oregano

  11. 1/4 Teaspoon black pepper

  12. 1/4 Teaspoon crushed dried red pepper flakes

  13. 2 Pounds rigatoni

  14. 1 Pound asparagus

  15. 5 minutes, or until peppers begin to soften. Set aside. In a large, heavy - bottomed pot, brown sausages, one pound at a time, cooking each batch approximately

  16. 20 minutes. Remove from pot, drain on paper towel, and cut into 1 /4-inch slices. Remove all but

  17. 1 tablespoon of fat from pot and, over medium he at, stir in white wine, mixing well with scrapings from bottom of the pot. Add onion, garlic and pepper mixture. Stir in plum tomatoes, oregano, black pepper, crushed red-pepper flakes and sausage slices. Simmer uncovered for 25 minutes. Boil water for rigatoni and begin cooking it. In the last

  18. 8 minutes of the coo king time for the sauce, add asparagus and continue to simmer

  19. 8 minutes, or unt il asparagus is tender. Drain rigatoni and serve with sauce.

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