Olive Garden Neopolitan Zitipasta, pork -----WALDINE VAN GEFFEN VGHC42A---- 1 1/2 pounds Sweet/hot Italian link sausage 1 1/3 cups Green bell pepper; 1x1/4" 2 tablespoons olive oil 3/4 pound ziti pasta; cooked parmesan cheese; grated parsley bouquets 5 cups marinara sauce 28 ounces canned tomatoes-Italian style or pl 10 3/4 ounces tomato puree 1 teaspoon garlic; minced 4 tablespoons olive oil 1/2 cup fresh basil; packed, chopped salt and pepper Bake or pan-fry the sausages until fully cooked, drain, cool. Halve the sausages and cut the split sausages into 1/2" slices. Saute the bell peppers in olive oil over moderate heat only until their crispness is loss, but peppers are not soft. In a heavy sauce pan add the tomatoes, tomato puree, garlic, olive oiil and fresh basil and bring to a light simmer on moderate heat. Add the sauteed pepper strips and cooked sausage and heat for 3 to 5 minutes. Serve the pasta, topped with the sausage, peppers and salsa marinara and garnish each plate with a parsley bouquet. Pass the Parmesan. Source: The Olive Garden. |
