Serve: 6 to 10

Ingredients:
1 1/2 cups extra virgin olive oil, divided
3 tablespoons minced garlic
5 Italian garlic sausages (300grams), sliced diagonally
6 herbed sausages (300grams), sliced diagonally
2 cups thickly sliced white onions (large variety)
2 large red or green bell peppers
4 - 5 whole pieces sun-dried tomatoes, soaked in water
1/2 teaspoon salt
2 - 3 fresh basil leaves, cut into strips
750 grams cooked spaghetti noodles or ziti or penne
1 cup grated Parmesan cheese

Method:
In a wide saucepan, heat 2 tablespoons of the olive oil over medium heat. Add garlic and cook just until edges start lo turn golden.

Add sausage slices and cook for 3 minutes, stirring constantly. Remove garlic and sausages from oil. Set aside.

Lower heat and add onions to oil, stirring onœ. Cook, covered, for about 10 minutes or until onions are soit and limp. Meanwhile, place a rack over a stovetop.

Place bell peppers over rack and roast over high heat until the skins backen. Immediately plunge peppers into cold water to remove the skin.

Slice in half ard remove seeds. Slice peppers into strips. Drain sun-dried tomatoes and slice into strips. Uncover onions and add remaining olive oil and beU pepper strips, stirring sloy to avoid mashing the mixture.

Season with salt. Return sausages to pan, tossing to coat well with sauce. Stir in sun dried tomatoes and basil.

To serve, place cooked noodles in a serving dish. Toss 2/3 of the sauce with the noodles.

Just before serving, sprinkle Parmesan cheese on noodes and toss lightly. To with remaining sauce. pan.

Add mushrooms and sauté for about 2 minutes or until liquid released from the mushrooms

reduces.

Add the stewed tomatoes and bring to a simmer. Pour in cream and white wine. S& gently and
cook just until mixture simmers. Seasor with salt if desired.

Serve over cooked pasta anc sprinkle with Parmesan cheese.

Two Sausage Pasta with Roasted Peppers Recipe