From Sandi's Recipe File - Fusilli Al Peperoni E Salsiccia

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"Fusilli Al Peperoni E Salsiccia"

Recipe Source:
April 1999 Issue
Reader's Digest

Serving Size: Makes ? servings

Amount Ingredient

12 ounces fusilli or rotini

2 teaspoons olive oil

2 sweet green peppers, chopped

3 cups thickly sliced crimini mushrooms

19 ounce can Primo Recipe Starter Spicy Red Pepper Chunky Tomatoes

1 pound cooked crumbled mild Italian sausages

2/3 cup grated Parmesan cheese

Preparation Instructions:

In a non stick skillet, heat oil over medium heat. Cook green peppers and mushrooms, stirring for about 10 minutes, or until any excess liquid has been evaporated. Pour in tomatoes and tomato sauce; bring to a boil. Add sausage to skillet, reduce heat and simmer, uncovered, for about 15 minutes or until thickened. Meanwhile, in a large pot of boiling water, cook fusilli following package instructions until tender, but firm; drain well. Toss fusilli with tomato sausage sauce. Season to taste with salt and pepper. Serve sprinkled with Parmesan.

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