Pasta Stuffed Peppers 1

4 tablespoons olive oil
1 pound Andouille sausage
2 dried hot chile peppers
One 28-ounce can Italian tomatoes
1 cup Italian parsley, chopped (flat leaf)
3 large garlic cloves, chopped
3 red bell peppers, roasted, peeled and thinly sliced
1 teaspoon dried oregano
Salt and pepper
12 ounces spaghetti
3 tablespoons parsley, chopped
3 tablespoons Parmesan cheese, grated
4 large green peppers, roasted and peeled

Heat 2 tablespoons olive oil in large skillet over medium heat. Add sliced sausage, browned on all sides.

Transfer to cutting board and set aside. Increase heat to medium high and add remaining 2 tablespoons oil. Add chile peppers and saute until skins turn black. Remove peppers and discard.

Add tomatoes, parsley and garlic to skillet and bring to simmer. Reduce heat and add red pepper, oregano, salt and pepper. Cover and simmer gently, stirring often, until not much liquid remains.

Add sausage. Cook on low heat, covered. Boil spaghetti following package directions and add 2 cups cold water to stop cooking process.

Drain and add to skillet and toss. Sprinkle with the parsley and cheese.

Fill spaghetti sauce mixture into green peppers and serve. Bell peppers may be cooked ahead and reheated just before filling. To roast peppers, broil until skins blister and turn black. Place in paper bag until cool, peel skins from peppers and proceed with recipe.

Serves 4-6.

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Cajun Country -- New Iberia, Louisiana