3 green bell peppers, cored, seeded, and cut into thin strips
28-oz. can tomatoes, drained and chopped
2 cups water
3/4 cup uncooked small pasta, such as tubettii, ditali, or shells
Kosher salt and freshly ground black pepper
5 sprigs fresh basil and 5 sprigs fresh mint, tied tog
Instructions
n a large skillet with a lid, heat the olive oil over medium-high heat. Add the sausages and onion; cook, turning the sausages to brown all sides, until the onions are just tender, about 8 minutes. Add the garlic and bell peppers and cook another couple of minutes. Add the tomatoes, water, pasta, basil, mint, salt, and pepper (make sure the pasta is submerged). Raise the heat to high and cook until the liquid starts to boil. Turn the heat to medium-low, cover, and simmer until the sausages feel firm and the pasta is tender, about 25 minutes. Cut the sausages into slices or leave whole for serving.
nutrition information (per serving)-
Calories (kcal)- 750; Fat (g)- fat g 56; Fat Calories (kcal)- 500; Saturated Fat (g)- sat fat g 18; Protein (g)- protein g 27; Monounsaturated Fat (g)- 28; Carbohydrates (g)- carbs g 39; Polyunsaturated Fat (g)- 7; Sodium (mg)- sodium mg 1600; Cholesterol (mg)- cholesterol mg 110; Fiber (g)- fiber g 7;
Originally Submitted
11/28/2014
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