* Exported from MasterCook * Asparagus, Sausage And Pepper Pasta Recipe By : Jack Ligon, Vicki Lawrence Serving Size : 8 Preparation Time :1:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tb Olive oil 1 1/2 c Yellow onions -- finely chopped 4 cl Garlic -- finely chopped 2 Green bell peppers -- diced 2 Yellow bell peppers -- diced 2 lb Turkey sausage links 1 c White wine 28 oz Can Italian plum tomatoes 2 ts Dried oregano -OR- 1 tb Fresh oregano 1/4 ts Black pepper 1/4 ts Crushed dried red pepper flakes 2 lb Rigatoni 1 lb Asparagus Italian spices, sausage, bell peppers, asparagus, wine, and tomatoes cooked into a sauce and served over rigatoni. A full meal from Viki Lawrence, talk show host. Heat olive oil in medium-size saucepan. Sauté onions and garlic until onions are transparent and garlic is slightly browned. Add red and yellow peppers and sauté for about 5 minutes, or until peppers begin to soften. Set aside. In a large, heavy-bottomed pot, brown sausages, one pound at a time, cooking each batch approximately 20 minutes. Remove from pot, drain on paper towel, and cut into 1/4" slices. Remove all but 1 tb of fat from pot and, over medium heat, stir in white wine, mixing well with scrapings from bottom of the pot. Add onion, garlic and pepper mixture. Stir in plum tomatoes, oregano, black pepper, crushed red-pepper flakes, and sausage slices. Simmer uncovered for 25 minutes. Boil water for rigatoni and begin cooking it. In the last 8 minutes of the cooking time for the sauce, add asparagus and continue to simmer 8 minutes, or until asparagus is tender. Drain rigatoni and serve with sauce. - - - - - - - - - - - - - - - - - -