posted by Ann Sanders 07-22-103 7:20 AM
Pasta with Peppers and Sausage
1/4 cup plus 2 tablespoons olive oil
3 yellow peppers, cut in strips
3 red peppers, cut into strips
3 green peppers, cut into strips
2 1/2 pounds Italian sausage, cut into 1/2 inch rounds
1 large red onion, chopped
1 large yellow onion, chopped
3/4 pound mushrooms, sliced
15 garlic cloves, chopped
1 1/2 pounds spaghetti
1 1/2 bunches green onions, chopped
1 1/3 cups fresh grated parmesan cheese
1 cup dry white wine
1 1/2 cups chicken stock
3/4 cup Dijon mustard
Heat 1/4 cup oil in large skillet over med-high heat. Add all peppers and cook until tender, tossing occasionally, about 15 minutes. Transfer peppers to a large bowl.
Cook sausage in same skillet over med-high heat; until cooked through, stirring occasionally, about 15 minutes. Transfer sausage to bowl with peppers.
Add remaining 2 tablespoons oil to drippings in skillet. Add red and yellow onions, sliced mushrooms, and chopped garlic and saute over medium heat until vegetables are tender, about 15 minutes. Add dry white wine and bring to a boil.
Whisk chicken stock and Dijon together. Add Stock mixture to skillet and cook until sauce thickens, about 8 minutes. Mix in sausage and peppers. Cook pasta in lage pot of salted water until just tender, but still firm to the bite,Drain. Add green onions and grated parmesan cheese to sauce and cook until heated through, about 5 minutes. Transfer pasta to a bowl. Pour sauce over, toss and serve. 8 servings