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By... Margcata.


This dish originates from the Fruilian town of Percoto and the wonderful woman who prepared this for lunch is Giannola Noninos.


Pasta with sausages, sweet and piquant and Bell Peppers with Basil ...


Serves 4 to 6 ...


One quarter cup extra virgin olive oil from Italy


3 pounds of Italian sausage, one and a half pounds sweet and one and a half pounds piquant crumbled


one and three quarters sliced onion


2 red bell peppers cut into strips


one and a half cups dry Italian white wine


2 pounds of Fusilli shaped pasta or other short Italian pasta of choice


one and a half cups Parmesano


2 cups sliced fresh basil


1. divide the oil between two skillets

2. over medium heat divide the sausages between the skillets

3. cook until brown 12 to 15 mins. and crumble with a spoon

4. using a slotted spoon, transfer the sausage to a large bowl

5. add onion to the 2 skillets and divide equally

6. saute onion 10 mins until tender and golden and then add the red bell peps

7. saute until tender about 6 mins

8. pour three quarters white wine into each skillet

9. simmer on high and and allow wine to evaporate

10. add veggies to sausage mixture in bowl

11. cook pasta in a pot of boiling salted water until tender yet firm

12. drain pasta and return to pot, add the sausage with vegetables and mix in the basil chopped and the parmesano or Luccatelli Romano or Fiore Sardo available in NYC at 200 Grand Street from Sardinia ...


Toss and enjoy with a light red wine from Sardinia ... and warm baguette.