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Ingredients
1 (8 oz) Package thin spaghetti
4 (4 oz) Links sweet Italian sausage
5 Assorted bell peppers, seeded & cut into strips
1 Garlic clove, minced
1/4 Cup extra virgin olive oil
1/2 Teaspoon dried oregano
1/2 Teaspoon dried basil
Salt & pepper to taste
1/4 Cup flat leaf parsley, minced
Parmesan cheese to taste, freshly grated
Instructions
Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook until al dente, about 5 minutes. Drain, and set aside.
While the pasta is getting started, slice sausages lengthwise, and remove the casings. Brown sausages in a large skillet over medium-high heat with a drizzle of olive oil; remove sausages to a platter, and keep warm in the oven. Add the bell peppers, garlic, oregano and basil to the skillet, and drizzle with the remaining olive oil. Saut� over medium heat until peppers are tender.
Toss the pepper mixture with the drained spaghetti until well blended, and season with salt and pepper to taste. Transfer to a serving platter, and arrange the sausages on the top. Garnish with Italian parsley and Parmesan cheese.