Sausage & Pepper Primavera

• Meat

  • 4 Italian sausage, links

• Produce

  • 1 clove Garlic
  • 1/2 Green bell pepper, medium
  • 1/4 cup Mushrooms
  • 1 Onion, small
  • 2 tbsp Red bell pepper
  • 1 Tomato, medium

• Canned Goods

  • 1 cup Chicken stock, rich

• Pasta & Grains

  • 4 cups Pasta, cooked

• Baking & Spices

  • 1 tbsp Cornstarch

• Oils & Vinegars

  • 2 tbsp Olive oil

• Liquids

  • 2 tbsp Water

Found on bakeatmidnite.com

Description

Ingredients

• 4 Italian sausage links
• ¼ cup sliced mushrooms
• 1 medium tomato, sliced in wedges
• 1 clove garlic, minced finely
• ½ medium green bell pepper, sliced thinly
• 1 small onion, thickly sliced
• 1 cup rich chicken stock (I used Knorr concentrate, ⅓ of the tub)
• 2 tbs finely diced red bell pepper (optional)
• 1 tbs cornstarch
• 2 tbs water
• 2 tbs olive oil
• 4 cups cooked pasta (any shape)

Directions

• Preheat oven to 350 degrees. Place sausage links on a rack and set rack in a pan. Bake for 30 minutes, turning sausages after 15 minutes. Remove from oven; set aside to cool slightly.
• When sausages have cooled enough to handle, slice in ¼-inch slices.
• Heat olive oil in a large skillet over medium heat. Add the sausage, green pepper, the mushrooms, the garlic and the onion. Saute, stirring or shaking frequently, until the sausage begins to brown and veggies start to brown around the edges.
• Add the chicken stock and optional red bell pepper. Stir and bring to a boil. Add tomato wedges.
• Mix cornstarch and 2 tbs water. Add to the sausage mixture and stir frequently until mixture boils. Reduce heat and simmer for 2 minutes.
• Serve over hot pasta. Parmesan/Romano cheese is a nice topping.
• Serves 4