Italian Sausage and Green Beans with Pasta Recipe
Ingredients
| Mild italian sausage | 1 pound | |
| Yellow onion | 1 Large | |
| 1 green or yellow bell pepper | ||
| Italian | 1 Can (10oz) | |
| Green beans | 1 pound | |
| About 1/3 cup water, if needed | ||
| Tomato Paste | 2 Tablespoon | |
| Fettuccine noodles package | 1 | |
Directions
Cut Italian sausage into slices about 1/2-inch thick.
Peel onion and slice into rings.
Place sausages and onion in a large, wide, heavy-bottomed skillet; cook over medium heat, stirring with a wooden spoon, until sausage is browned and onion rings are limp.
Drain off fat from pan and discard.
While sausages and onions are cooking, slice bell pepper into strips about 1/2-inch wide.
Drain tomatoes, reserving liquid.
Using kitchen shears, cut tomatoes into small pieces.
After draining fat from pan, add pepper strips, tomatoes and about half the tomato liquid to the pan.
Cook, uncovered, over medium heat about 5 minutes, or until sauce begins to thicken.
Snap offends of green beans; snap beans into 2-or 3-inch lengths.
Add green beans to pan; stir a few times to combine ingredients.
Add remaining tomato liquid.
Cover and cook over low to medium heat about 15 minutes, or until beans are tender but still somewhat firm to the bite, stirring occasionally.
If more liquid is needed, add up to 1/3 cup water.
If a thicker sauce is desired, stir tomato paste into sauce at the end of the cooking time.
The sauce can be held on the stove, covered, with heat turned off, for several minutes, if necessary.
While sauce is cooking, bring large pot of water to boil; cook pasta according to package directions. (If fettuccine is used, break strands in half before cooking for easier eating.)
When pasta is done, drain into a colander; use some of the hot cooking water to warm a large serving bowl.
Drain the bowl, then add pasta and top with sauce.
Use two large forks to toss.
Peel onion and slice into rings.
Place sausages and onion in a large, wide, heavy-bottomed skillet; cook over medium heat, stirring with a wooden spoon, until sausage is browned and onion rings are limp.
Drain off fat from pan and discard.
While sausages and onions are cooking, slice bell pepper into strips about 1/2-inch wide.
Drain tomatoes, reserving liquid.
Using kitchen shears, cut tomatoes into small pieces.
After draining fat from pan, add pepper strips, tomatoes and about half the tomato liquid to the pan.
Cook, uncovered, over medium heat about 5 minutes, or until sauce begins to thicken.
Snap offends of green beans; snap beans into 2-or 3-inch lengths.
Add green beans to pan; stir a few times to combine ingredients.
Add remaining tomato liquid.
Cover and cook over low to medium heat about 15 minutes, or until beans are tender but still somewhat firm to the bite, stirring occasionally.
If more liquid is needed, add up to 1/3 cup water.
If a thicker sauce is desired, stir tomato paste into sauce at the end of the cooking time.
The sauce can be held on the stove, covered, with heat turned off, for several minutes, if necessary.
While sauce is cooking, bring large pot of water to boil; cook pasta according to package directions. (If fettuccine is used, break strands in half before cooking for easier eating.)
When pasta is done, drain into a colander; use some of the hot cooking water to warm a large serving bowl.
Drain the bowl, then add pasta and top with sauce.
Use two large forks to toss.
Chef
