Roasted Sausages With Pasta, Peppers And Pesto Sauce Recipe
Ingredients
| 1-1/2 pounds Italian sausages | ||
| Olive oil | 2 Tablespoon | |
| Red bell pepper | 1 Large, slivered | |
| Button mushrooms | 12 Ounce, sliced | |
| Pesto sauce | 3/4 Cup (16 tbs), prepared | |
| 1 pound linguine, cooked and drained | ||
| Parmesan cheese | 1/3 Cup (16 tbs), grated | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Place the sausages in the Standard Flat Basket and rotate for 15 to 20 minutes or until cooked through.
Remove and cut across into 1/2-inch thick slices.
Heat the olive oil in a large skillet and cook the red pepper strips and mushrooms until tender.
Add the pesto sauce and sliced sausage.
Toss 2 to 3 minutes to warm through.
Season to taste with salt and pepper.
Toss with linguine and serve with a sprinkling of Parmesan cheese.
Remove and cut across into 1/2-inch thick slices.
Heat the olive oil in a large skillet and cook the red pepper strips and mushrooms until tender.
Add the pesto sauce and sliced sausage.
Toss 2 to 3 minutes to warm through.
Season to taste with salt and pepper.
Toss with linguine and serve with a sprinkling of Parmesan cheese.
Chef
