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Sausage and Peppers

Serves: 6
Total Calories: 163

Ingredients

2 pounds sweet or hot Italian sausage links
3 tablespoons olive oil
2 small red onions, cut into thin wedges
1 red bell pepper, coarsely chopped
1 tablespoon minced garlic
1 (8-ounce) package penne rigate
2 tablespoons balsamic vinegar
1/2 cup red wine or tomato juice or beef broth
1 cup spicy or hot tomato juice
1 (15-ounce) can stewed tomatoes
1 (28-ounce) jar spaghetti sauce
2 tablespoons Italian seasoning
salt and pepper to taste
2 large zucchini, cut into 2-inch pieces
Parmesan cheese

Directions:

Brown sausages in pressure cooker, cut into large chunks and drain off all but 2 tablespoon fat. Sauté onions, pepper and garlic. Add pasta. Combine vinegar, wine, tomato juice, stewed tomatoes, and spaghetti sauce. Stir in Italian seasoning and salt and pepper to taste. Pour over pasta, but do not stir. Lock lid and bring to full pressure. Adjust heat to maintain pressure and cook for 10 minutes. Quick-release pressure. Stir to mix well. Let rest 5 minutes to blend flavors. Serve with Parmesan cheese on top.


Nutritional Facts:

Serves: 6
Total Calories: 163
Calories from Fat: 100

This Sausage and Peppers recipe is from the Cook'n Under Pressure Cookbook. Download this Cookbook today.


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