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Italian Pasta Sauce


Thursday, January 01, 2004
1 lb. bulk mild Italian sausage1 yellow onion, chopped
1 jar (7.25 oz.) Roasted Red Bell Peppers, drained and diced
1 can (28 oz.) Hunt's crushed tomatoes
2 -3 cloves garlic, minced
1 tsp. McCormick Salt-Free All Purpose Seasoning
1/8 tsp. black pepper
3/4 cup fresh basil, chopped
In a large skillet, brown Italian sausage with onion, over medium-high heat, stirring frequently. When sausage is cooked, and onion is softened, add Roasted Red Bell Peppers, crushed tomatoes, garlic, seasoning, and black pepper. Reduce heat to low, cover, and simmer for 20 to 25 minutes. Just before serving, add the fresh basil, and stir to blend well.

Serve sauce over your favorite pasta, then enjoy! Think ‘outside the spaghetti box', and try some of the new pasta shapes available at Reasor's. I like to serve this over the new ‘flower' or ‘trumpet' shaped DaVinci brand pastas, which hold the sauce well, and make for an elegant presentation.

Nutrition Facts:
Kimberley Bevins, author of Timeless Treasures. E-mail
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