This recipe has many steps, but it is well worth the effort! Not only is it a great way to impress guests, but the red vegetables in this recipe–red pepper and tomato– support your Heart function. Chicken (optional) boosts your Kidney yang energy. The peppers benefit your Stomach and Spleen while leeks and garlic support your Liver. So feel free to add a few more cloves of garlic for your Liver!

This recipe has many steps, but it is well worth the effort! Not only is it a great way to impress guests, but the red vegetables in this recipe–red pepper and tomato– support your Heart function. Chicken (optional) boosts your Kidney yang energy. The peppers benefit your Stomach and Spleen while leeks and garlic support your Liver. So feel free to add a few more cloves of garlic for your Liver!

Yields1 Serving
 1- 12 ounce package of chicken sausage, cut into ½” circles*
 1 Tablespoon of olive oil
 ½ Tablespoon of salted butter
 2 cloves garlic, diced
 1 leek, outer layers removed, diced
 1 red pepper, cut into thin strips
 1 yellow pepper, cut into thin strips
 2 tomatoes, chopped
 2 cups of jarred strained tomato
 1/3 cup of red wine
 Salt and pepper to taste
 1 pound of ziti or rigatoni pasta
1

Add olive oil and butter to a large saucepan over medium heat.

2

When butter is melted, add the sausages and cook until both sides of sausage rounds are browned.

3

Remove the sausages with a slotted spoon and set aside.

4

Add garlic and leek to the warm pan and sauté 5 minutes.

5

Add the peppers and sauté 5 minutes more.

6

Then add the chopped tomatoes.

7

Let simmer about 15 minutes until the tomatoes break down.

8

Add the strained tomato and the red wine to the sauce.

9

Stir with a wooden spoon until these ingredients are incorporated into the sauce.

10

Let the sauce simmer for about 15 minutes while you cook the pasta.

11

Add the cooked sausage back to the sauce and simmer for another 5 minutes to blend the flavors.

12

Taste the sauce at this point and add salt and pepper as needed.

13

Cook the pasta in salted water until al dente.

14

Then drain the pasta and spoon it into the sauce.

15

If the sauce is too thick, thin it with the salted pasta water, a little at a time until it reaches the desired consistency. Top with fresh basil, if desired.

16
17

* Any flavor sausage may be used. For a vegetarian dish, omit the sausage.

CategoryCooking Method

Ingredients

 1- 12 ounce package of chicken sausage, cut into ½” circles*
 1 Tablespoon of olive oil
 ½ Tablespoon of salted butter
 2 cloves garlic, diced
 1 leek, outer layers removed, diced
 1 red pepper, cut into thin strips
 1 yellow pepper, cut into thin strips
 2 tomatoes, chopped
 2 cups of jarred strained tomato
 1/3 cup of red wine
 Salt and pepper to taste
 1 pound of ziti or rigatoni pasta

Directions

1

Add olive oil and butter to a large saucepan over medium heat.

2

When butter is melted, add the sausages and cook until both sides of sausage rounds are browned.

3

Remove the sausages with a slotted spoon and set aside.

4

Add garlic and leek to the warm pan and sauté 5 minutes.

5

Add the peppers and sauté 5 minutes more.

6

Then add the chopped tomatoes.

7

Let simmer about 15 minutes until the tomatoes break down.

8

Add the strained tomato and the red wine to the sauce.

9

Stir with a wooden spoon until these ingredients are incorporated into the sauce.

10

Let the sauce simmer for about 15 minutes while you cook the pasta.

11

Add the cooked sausage back to the sauce and simmer for another 5 minutes to blend the flavors.

12

Taste the sauce at this point and add salt and pepper as needed.

13

Cook the pasta in salted water until al dente.

14

Then drain the pasta and spoon it into the sauce.

15

If the sauce is too thick, thin it with the salted pasta water, a little at a time until it reaches the desired consistency. Top with fresh basil, if desired.

16
17

* Any flavor sausage may be used. For a vegetarian dish, omit the sausage.

PASTA WITH CHICKEN SAUSAGE, PEPPERS, AND TOMATO

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