1 1/2 lb(s) Sweet or hot Italian sausages links
Parmesan cheese, grated
Parsley
Salt & Pepper, to taste
5 cup(s) Salsa Marinara (recipe follows)
4 Tbsp Extra virgin olive oil
2 Tbsp Extra virgin olive oil
1 can(s) Italian-style or plum tomatoes, including liquid (28 oz)
1/2 cup(s) Basil, fresh, chopped finely, firmly packed
1 1/3 cup(s) Green bell pepper, seeded & cut into 1" x 1/4" strips
1 tsp Garlic cloves, chopped finely
3/4 lb(s) Ziti pasta
1 can(s) Tomato puree (10 3/4 oz)
The Main Courses Chef presents ...
Sausage & Peppers Rustica
an Olive Garden style version
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The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania
Guard Cat on Duty
Try the quicker Café style
Sausage Pepper Rustica
Bake or pan-fry sausage until fully cooked. Drain.

Cut sausages half lengthwise; then cut into 1/2" slices. Result will be
semi-circles of sausage.

Sauté pepper slices in olive oil until their crispness is lost, but not soft.



For Salsa Marinara (5 cups)

Chop tomatoes. Or use a food processor on "pulse." Do not puree the
tomatoes, just break them up.

Combine chopped tomatoes, tomato puree, garlic, olive oil and fresh basil in
sauce pan. Bring to a light simmer.

Cook pasta. Drain and transfer to four warmed plates. Top with sausage,
peppers and salsa marinara.

Garnish each plate with parsley and grated Parmesan cheese.
We captured this
here to try later