Sausage Arrabiatta (or Arrabbiata)
  Re: (...)
What a great, fast and tasty dish this is!! At the last minute I added the leftover (homemade) ricotta that had been mixed with Parm. and toasted pine nuts (for a filling for tortellini & ravioli - that's another story ). Great flavors!

[Image: SausageArrabbiata.jpg]

Sausage Arrabiatta
(Cuisine at home, February 2006, Issue 55, p. 20)
Makes: 5 Cups

Heat; Brown and Add:
3 T. olive oil
8 oz. bulk spicy Italian sausage, crumbled
3 cloves garlic, sliced
1 cup onions, diced
1 1/2 cups yellow bell pepper, sliced
1 t. red pepper flakes

Deglaze with; Stir in:
1/4 cup dry white wine
1 cup cherry or grape tomatoes, halved
Salt to taste

Off Heat, Add:
1/2 cup thinly sliced fresh basil
2 cups hot cooked gnocchi or pasta
1/4 cup Parmesan, shredded

Heat oil in a large saute pan over medium-high. Brown sausage in oil, about 3 minutes. Add garlic, onions, bell pepper, and pepper flakes. Saute until onions are tender, 4 minutes.

Deglaze with wine, scraping up the browned bits on the bottom of the pan; simmer until reduced by half. Stir in tomatoes and cook until heated through, 2–3 minutes. Season with salt.

Off heat, add basil. Toss with gnocchi or pasta, and top with Parmesan.

The pasta is Black Peppered Pappardelle - oh my, is that a nice pasta.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
  Re: Sausage Arrabiatta (or Arrabbiata) by cjs (What a great, fast a...)
If blueberry muffins have blueberries in them, what do vegan muffins have?
  Re: Re: Sausage Arrabiatta (or Arrabbiata) by labradors (Yum!...)
That does look good! Thanks Jean!
Keep your mind wide open.

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