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Add a photoServings: 6
Ingredients
- 1/4 c. Extra virgin olive oil
- 1/2 lb Warm Italian sausage
- 2 lrg Cloves garlic, chopped
- 1 x Onion, halved and sliced
- 3 x Bell peppers, red, yellow, green, halved, cored and thinly sliced Salt
- 1/4 c. Minced sundried tomatoes
- 2 Tbsp. Minced fresh basil, optional
- 1 lb Linguine
- 1/2 c. Grated Parmesan cheese
Directions
- Heat 1 Tbsp. oil in a skillet. Remove sausage from casings and add in to skillet, crumbling it with a fork. Cook till it loses its pink color, then transfer to a plate. Add in remaining oil to skillet. Saute/fry garlic till fragrant; add in onion and saute/fry till soft. Add in bell peppers and salt. Toss well, add in 2 Tbsp. water, cover and simmer gently till peppers are tender, about 15 min. Stir in sun-dry tomatoes, basil and sausage.
- Boil linguine till al dente. Drain and return to pot. Add in sauce and toss, then serve, topping each portion with Parmesan.
- Serves 6.
- Notes: Yummy with Woodbridge Zinfandel
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 196g | |
| Recipe makes 6 servings | |
| Calories 549 | |
| Calories from Fat 218 | 40% |
| Total Fat 24.53g | 31% |
| Saturated Fat 7.18g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 411mg | 17% |
| Potassium 403mg | 12% |
| Total Carbs 61.53g | 16% |
| Dietary Fiber 3.7g | 12% |
| Sugars 4.84g | 3% |
| Protein 19.13g | 31% |
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