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  • Sausage And Peppers With Tomato Gravy And Vermicelli 7pts

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    Sausage And Peppers With Tomato Gravy And Vermicelli 7pts
    Servings: 3
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1/3 c. thinly sliced onions (crescents, separated)
    •     extra virgin olive oil spray
    • 2/3 c. red and green bell pepper strips
    • 2 lrg garlic cloves chopped
    • 1/2 tsp Mixed herbs (Italian blend)
    • 3 x 2-ounce each low-fat turkey Italian sausage links cut into bite-sized pcs
    •     (seasoned with sun-dry tomato and basil)
    • 2 Tbsp. pale dry sherry see review
    • 1/4 c. low-sodium defatted chicken broth
    • 2 Tbsp. tomato paste
    • 1/2 tsp sun-dry tomato pesto
    • 1/2 tsp basil pesto
    • 1 tsp minced fresh basil
    • 1/4 tsp Butter Buds
    • 3/4 c. low-sodium defatted chicken broth
    • 6 ounce vermicelli
    •     parmesan cheese

    Directions

    1. 1. Lightly soften and brown the onions in a sprayed 3-qt nonstick saucepan over medium-low heat; season with a healthy pinch of salt, pepper and sugar (4 to 5 min). Add in the peppers and soften (2 min). Add in garlic and herbs and stir to combine.
    2. 2. Increase the heat to high. Clear a space in the center of the pan and add in the sausages. Saute/fry 2 min, stirring frequently. Clear a space in the center and add in the wine. Don't stir. Wait about 90 to 120 seconds for the alcohol to burn off. Stir to deglaze and add in the small amount of broth and tomato paste and cook 30 seconds. Add in the remainder of the ingredients. Cover; reduce heat and simmer about 10 to 15 min while you cook the pasta.
    3. 3. Cook and drain the pasta. Mix directly with the sauce and serve with cheese and vegetables on the side.
    4. REVIEW: We lightened the sauce by using less tomato and onion; we also switched to a lighter wine and enjoyed the result. The ingredients blended well and developed depth in a short time. Wonderful! And light.

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