Cattle Today's
Cookbook

Sausage and Peppers

I use a large casket iron enamel coated skillet to make this dish.

1-2 Tablespoons of Extra Virgin Olive Oil
½ of a large Onion sliced in wedges
1 large Green Pepper
1 large Red Pepper
1 Package of Sweet Italian Sausages (Johnsonville)
½ cup Merlot or any red wine you like to drink.

Whole Wheat Penne Pasta
2 Tablespoons butter
1 jar of Prego Ricotta Parmesan sauce
½ cup Parmesan cheese

Cook pasta according to package directions.

Start by poaching the peppers in ½ cup of water. Turn once and when the water is almost gone take the peppers out and lay them on a cutting board or plate.

Drizzle the olive oil in the skillet and let it heat and then toss in the onions and peppers. Cook until the onions are translucent and the oil starts to disappear. While this is cooking slice the sausage in diagonal slices about ½ inch thick. Then toss them in with the onions and peppers. Add the wine and let it all hang out until the wine starts to reduce and then toss in the butter and pasta. Top with Parmesan cheese and bake in a 350 degree oven for 30 minutes.

Spicy and fit for company!

From Tam