Ronzoni Double Roasted Pasta, Peppers & Sausage
Prep Time: 25 min.
Start to Finish: 50 min.
1 large red bell pepper, sliced into thin strips
1 large green bell pepper, sliced into thin strips
1 large onion, thinly sliced
1 tablespoon olive oil
1 teaspoon dried basil leaves
1 lb. rope-style Italian sausage, cut into 4 equal pieces
1-3/4 cups (14-oz. can) diced tomatoes in juice, undrained
1 pkg. (12 oz.) RONZONI Roasted Garlic Fettuccine, uncooked
Grated Parmesan cheese
Heat oven to 450°F. In 13x9x2-inch baking dish, toss peppers, onion, olive oil and basil. Add sausage pieces and spread vegetables in single layer. Bake 25 minutes, uncovered, stirring once or twice. Stir in tomatoes with juice; bake 10 more minutes. Meanwhile, cook pasta according to package directions; drain. Remove sausage and cut into thin slices; stir into pepper mixture. Toss hot pasta and pepper mixture; sprinkle with cheese. 10 servings (1 cup each).
Source: Ronzoni Pasta website, 2001 (accessed on the Archive.org Wayback Machine)