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Italian sausage reed onion clove garlic water Italian style stewed chicken broth sugar fresh basil fresh oregano Worcestershire sauce Pasta
Viewed: 106 - Published at: 7 years agoIngredients
- 1 to 1 1/2 lb. Italian sausage (remove casing if present)
- 3 medium (or 2 large) reed, green, yellow peppers, chopped (about 2 1/4 c.)
- 1 medium onion, chopped (1/2 c.)
- 1 clove garlic, minced
- 6 c. water
- 2 (14 1/2 oz.) cans Italian style stewed tomatoes
- 1 (14 oz.) can chicken broth
- 1 Tbsp. sugar
- 1 Tbsp. snipped fresh basil or 1 Tbsp. dried and crushed
- 1 Tbsp. snipped fresh oregano or 1 Tbsp. diced
- 1 Tbsp. Worcestershire sauce
- 2 1/2 c. dried pasta (gemalle, rotini or bow tie)
Method
- In 5-quart or 6-quart Dutch oven cook sausage, sweet pepper, onions and garlic over medium heat until meat is brown and vegetables are tender.
- Drain off fat and pat meat and vegetables with paper towels to remove excess fat.
- Add water, undrained tomatoes, broth, sugar, basil, oregano and Worcestershire sauce. Bring to boiling; reduce heat, cover and simmer for 45 minutes. Stir in pasta.
- Cook uncovered for 10 minutes more or until pasta is just tender.
- Ladle into bowls.
- Garnish with herbs if desired.
