Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenPasta And Pastasauces - Kielbasa And Pasta
Famous Authors (View All Authors)
Pasta And Pastasauces - Kielbasa And Pasta Post by :goldberg Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2245

Click below to download : Pasta And Pastasauces - Kielbasa And Pasta (Format : PDF)

Pasta And Pastasauces - Kielbasa And Pasta

1 lb. keilbasa, sliced
1/4 cup chopped onion
1/4 cup green pepper cubed
1 bunch fresh broccoli florets
1/4 tsp. Garlic powder or minced garlic
1 tsp. Oregano
Parmesan Cheese
1 lb. Rigatoni (spring) pasta.
Salt to taste


Cook and drain pasta according to package directions, set aside.

Cook sausage until heated thoroughly and transfer to a bowl with a paper towel to drain.

Chop onion and green pepper and saute with olive oil in a skillet with garlic, and oregano until onions are clear. Add broccoli and cook until desired tenderness. (Some like it crunchy, others soft). Remove from heat and mix together the broccoli mixture with pasta.

Add Parmesan cheese. Salt to taste
If you like this book please share to your friends :
NEXT BOOKS

Pasta And Pastasauces - Sausage -  Pasta In Pumpkin-sausage Cream Sauce Pasta And Pastasauces - Sausage - Pasta In Pumpkin-sausage Cream Sauce

Pasta And Pastasauces - Sausage -  Pasta In Pumpkin-sausage Cream Sauce
2 tablespoons olive oil - divided use 1 pound bulk sweet Italian sausage 1 medium onion, finely chopped 4 garlic cloves, finely minced 1 bay leaf 4 to 6 sprigs sage leaves, cut into chiffonade (about 2 tablespoons) 1 cup dry white wine 1 1/2 cups chicken broth 1 cup canned solid pumpkin puree 1/2 cup heavy cream 1/8 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg Salt and freshly ground black pepper 12 ounces penne rigate, cooked al dente Freshly grated Parmesan cheese Additional sage leaves, cut into chiffonade, for garnish (optional) Heat 1 tablespoon oil in a large, deep-sided skillet
PREVIOUS BOOKS

Pasta And Pastasauces - Italian Sausage With Pasta And Vegetables Pasta And Pastasauces - Italian Sausage With Pasta And Vegetables

Pasta And Pastasauces - Italian Sausage With Pasta And Vegetables
1 pkg. Italian Sausage 1 TBL. Olive Oil 1 pkg. frozen mixed vegetables (broccoli, cauliflower, carrot mix) 1 (8 oz.) can tomato sauce 1 medium onion, chopped (not diced) 1 bell pepper, chopped 1 pkg. Rotini pasta 1/4 Cup water 1/2 tsp. garlic powder 1/4 tsp. basil 1/4 tsp. oregeno 1/2 tsp. salt black pepper to taste Bring 6 cups water to boil, add pasta and cook to al dente. Drain quickly leaving a little water to contain steam, add frozen vegetables to pasta and replace lid (do this as fast as possible to reserve steam to tenderize vegetables). In skillet,
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT