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A hearty stew that's
quick to cook...
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3 Tbs |
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extra-virgin
olive oil |
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1¼ lbs |
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hot Italian
sausages (or use a mixture of sweet and hot) |
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1 medium |
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onion,
thinly sliced |
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4 large |
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cloves
garlic, finely chopped |
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3 medium |
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green bell
peppers, cored, seeded, and cut into thin strips |
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28 oz |
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can
tomatoes; drained and chopped |
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2 cups |
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water |
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¾ cup |
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uncooked
small pasta, such as shells |
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5 sprigs |
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fresh basil
and 5 sprigs fresh mint, tied together in a
bouquet garni |
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salt and
freshly ground black pepper to taste |
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In a large skillet
with a lid, heat olive oil over medium-high heat. Add
sausages and onion; cook, turning the sausages to brown
all sides, until onions are just tender, about 8
minutes. Add garlic and bell peppers and cook another
couple of minutes. Add tomatoes, water, pasta, basil,
mint, salt and pepper (make sure pasta is submerged and
keep pushing pasta down into the soup- do not add more
water). Raise heat to high and cook until 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. |
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Servings: 4 |
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Cooking Tips |
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*Although whole sausages
take a little longer to cook through, they stay nice and juicy
and they don't give off too much fat into the stew. |
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*VARIATIONS: Add artichoke
hearts, olives or diced eggplant. |
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Recipe Source |
| Fine
Cooking |
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