| Ingredients |
| 1 1/2 |
lbs. Isernio’s Italian Sausage,
removed from casings
|
| 1 |
tbsp. olive oil |
| 2 |
red bell peppers coarsely chopped
|
| 3 |
large cloves garlic, chopped fine
|
| 1 |
28 - 32-oz. can whole tomatoes including juice
|
| 1 1/4 |
lbs. dried large ziti pasta
|
| Method |
 In
a large skillet heat oil over moderately high heat
until hot but not smoking. Cook sausage, stirring to
break up lumps, until pinkness disappears. Transfer
sausage with a slotted spoon to a plate and pour off
all but about 3 tbsp. of fat from skillet. Add extra
oil if little fat remains. Add bell peppers and garlic
to skillet with salt and pepper to taste. Cook over
moderate heat, stirring, until bell peppers are
softened, about 5 minutes. |
|
In a blender or food processor, coarsely puree tomatoes with juice and cooked bell peppers, then combine with sausage in skillet.
Simmer sauce for 15 minutes, to reduce, stirring occasionally. Sauce may be made ahead, cooled completely (uncovered) or chilled (covered) 1 day or frozen 1 month. |
In an 8-qt. kettle bring 7
qts. of salted water to a boil. Cook ziti until al dente and drain in a colander. In a large heated bowl, immediately toss pasta with sauce.
Serves 6.
|
|
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