I’ve got to give credit to my sister-in-law who is a great cook. This is a recipe she made a couple summers ago for our family reunion. I probably make it at least once a month. I have a couple other recipes from her that I’m sure I’ll share…thx Cassie
1 lb. bulk mild or sweet Italian sausage (I actually double the meat b/c there’s so much pasta)
2 medium red bell peppers, julienned
1 lb. uncooked angel hair pasta
3 garlic cloves, pressed
5 1/4 cups chicken broth
1 cup fresh basil, chopped
Parmesan cheese, grated
Cook sausage in large (12 in.) skillet until no longer pink, breaking into crumbles while cooking. Remove cooked sausage from pan and set aside. Add uncooked pasta to skillet and toast 8-10 minutes, stirring to brown. Press garlic over pasta and add broth, red peppers and cooked sausage. Bring to a boil, cover, reduce heat and simmer 5-6 minutes or until pasta is tender. Stir in basil and serve with freshly grated parmesan.
*This makes A LOT! You may want to cut the recipe in half, but still keep the sausage at 1 lb.