Ingredients
- 1 lb Hot or Sweet Italian Sausage
- 9 Bellino Whole Garlic Cloves, coarsely chopped
- 1 jar Cento Roasted Peppers (12 oz), drained, rinsed and coarsely chopped
- 1 can Cento Lower Sodium Chicken Broth (14.5 oz)
- 1 can Cento All Purpose Crushed Tomatoes (28 oz)
- 1 lb Anna Mafaldine
- 1 can Cento Pitted Green Olives (6 oz), drained, rinsed and coarsely chopped
- 3 tbsp Bellino Extra Virgin Olive Oil
- 1/4 cup Romano Cheese
- Fresh Parsley, for garnish
Directions
In a large non-stick skillet, cook sausage until browned on the outside. Remove from skillet and slice into ¼ inch pieces, then return to pan. Add garlic and sauté until sausage is nearly cooked, approximately 5 minutes. Add peppers and chicken broth, then bring to a boil. Stir in tomatoes, cover and let simmer for 15 minutes. In the meantime, cook pasta according to package instructions and drain. Remove sausage from heat, then thoroughly mix in pasta, olives, oil and cheese. Serves 6-8.
