Sausage Arrabiatta-- Issue 55

[Old Bay]

We had this Saturday nite--terrific!!
3 T olive oil
8 oz spicy Italian sausage, crumbled
3 garlic cloves sliced
1 cup onion, diced
1 1/2 cups yellow bell pepper, sliced
1 t red pepper flakes
1/4 cup dry white wine
1 cup cherry or grape tomatoes, halved
salt to taste
1/2 cup thinly sliced freash basil
2 cups hot cooked gnocci
1/4 cup parmesan, shredded

Heat oil in a large saute pan over med high. Brown sausage in oil, about 3 min. Add next 4 ingredients--saute about 4 min. Deglaze with wine--simmer until reduced by half. Stir in tomatoes--heat thru, about 2-3 min. Season with salt.
Off heat, add basil. Toss with gnocchi and top with parmesan.

[Mare749]

This is my kind of dish! Thank you for posting.

Maryann

[Lorraine]

Mine too. Thanks!

[cjs]

I'm also drooling....and copied the recipe.

[Half_Baked]

Mr HB would love this with a mild sausage. Sounds good to me also but I'm on that darned lo-cal wagon.

I'm getting used to making 2 meals or adapting a recipe for one of us...lol.

[cjs]

It works out to 1 1/4 cup of "goop" = 8 points, I don't think that's too bad. Plus, I thot I'd be good and brown the sausage, remove it from the skillet, wipe out the pan and continue with the recipe. Should help a little.

[pjcooks]

Thanks, Bill, no reason this wouldn't work with turkey or chicken sausage, is there? My Dad would love this with the gnnochi.

PJ

[Roxanne 21]

Those are our favorite ingredients for that type of dish---I will have a re-look at that one---thanks, Bill!!!

What a great dish with Jean's recipe for Italian sausage---I always have some in my freezer!!

[cjs]

(I've just got to make some of that 'Jean's sausage' again!! )

Made the Sausage Arrabiatta last night and found it to be as good as Bill said. Ran out of time to make gnocci (and it was not to be found in town), so used Campanelle pasta - worked great.



huh, tried two times and picture didn't work...oh well - it's a good dish anyway.

An added bonus - had a bottle of Rosenblum California Zin, Vintner's Cuvee XXIX - great with the Arrabiatta!