2 hot Italian sausage links
1 cup of your favorite spaghetti sauce
(try our favorite: Ragu Tomato, Garlic & Onion flavor)
A quarter of a green or red bell pepper, cut in 1/4" x 1" strips
1 thick slice of onion, cut into quarters
1 dry cup of Ziti or Pena pasta
A little grated Parmesan or Romano for the table
1 cup of your favorite spaghetti sauce
(try our favorite: Ragu Tomato, Garlic & Onion flavor)
A quarter of a green or red bell pepper, cut in 1/4" x 1" strips
1 thick slice of onion, cut into quarters
1 dry cup of Ziti or Pena pasta
A little grated Parmesan or Romano for the table
| The Main Courses Chef presents ... Sausage Pepper Rustica at The Fatted Café |
| | Back to the Lobby | The Dinner Menu | More Main Courses | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
| Try the Olive Garden style Sausage & Peppers Rustica |
Bake or pan-fry the sausage until fully cooked and drain. Cut the cooked
sausages in half lengthwise and then into 1/2" semi-circle slices.
Boil the pasta in a pan large enough to mix all the ingredients later.
Sauté the pepper and onion slices in olive oil until they are slightly
softened.
Mix everything except the pasta in the large pan, and cook on low until you
have a good hot blend. Then stir in the pasta.
This makes 3 or 4 large servings, except the TFC head chef once ate the
whole recipe. Treated it like one serving, because it was so delicious.
sausages in half lengthwise and then into 1/2" semi-circle slices.
Boil the pasta in a pan large enough to mix all the ingredients later.
Sauté the pepper and onion slices in olive oil until they are slightly
softened.
Mix everything except the pasta in the large pan, and cook on low until you
have a good hot blend. Then stir in the pasta.
This makes 3 or 4 large servings, except the TFC head chef once ate the
whole recipe. Treated it like one serving, because it was so delicious.
