Title: Olive Garden Neopolitan Ziti
Categories: Pasta Meat
Yield: 4 Servings
| WALDINE VAN GEFFEN VGHC42A |
| 1 1/2 | lb | Sweet/hot Italian link sausage |
| 1 1/3 | c | Green bell pepper; 1x1/4" strips |
| 2 | tb | Olive oil |
| 3/4 | lb | Ziti pasta; cook |
| | | Parmesan; grate |
| | | Parsley bouquets |
| 5 | c | MARINARA SAUCE |
| 28 | oz | Can Italian-style or plum tomatoes with juice; chop |
| 10 3/4 | oz | Tomato puree |
| 1 | ts | Garlic; mince |
| 4 | tb | Olive oil |
| 1/2 | c | Fresh basil; packed, chop fine |
| | | Salt and pepper |
Bake or pan-fry the sausages until fully cooked, drain, cool. Halve the
sausages and cut the split sausages into 1/2" slices. Saute the bell
peppers in olive oil over moderate heat only until their crispness is loss,
but peppers are not soft. In a heavy sauce pan add the tomatoes, tomato
puree, garlic, olive oiil and fresh basil and bring to a light simmer on
moderate heat. Add the sauteed pepper strips and cooked sausage and heat
for 3 to 5 minutes. Serve the pasta, topped with the sausage, peppers and
salsa marinara and garnish each plate with a parsley bouquet. Pass the
Parmesan. Source: The Olive Garden.