Linguine with Summer Peppers and Sausage
- Preparing Time: -
- Total Time: -
- Served Person: 2 Servings; can be doubled
- 1 cup dry white wine
- 1/4 cup grated parmesan cheese
- 1 medium onion, thinly sliced
- additional grated parmesan cheese
- 1 large garlic clove, chopped
Preparation Sauté sausages in heavy large skillet over medium-high heat until light brown, breaking up clumps with back of spoon, about 5 minutes. Add bell peppers, onion and garlic and sauté until tender and golden brown, about 12 minutes. Add wine; simmer until liquid is slightly reduced, about 6 minutes. Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain pasta. Add pasta to skillet; toss to combine. Add 1/4 cup Parmesan; toss to blend. Season with salt and pepper. Serve pasta, passing additional cheese separately.
Preparation Sauté sausages in heavy large skillet over medium-high heat until light brown, breaking up clumps with back of spoon, about 5 minutes. Add bell peppers, onion and garlic and sauté until tender and golden brown, about 12 minutes. Add wine; simmer until liquid is slightly reduced, about 6 minutes. Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain pasta. Add pasta to skillet; toss to combine. Add 1/4 cup Parmesan; toss to blend. Season with salt and pepper. Serve pasta, passing additional cheese separately.
