- 1 1/2 pounds Italian link sausage
- 1 1/4 cups coarsely chopped green bell pepper
- 1 tablespoons olive oil
- 1 can (29 ounces) Italian tomatoes with juice
- 1 1/4 cups tomato puree
- 1 teaspoon garlic, minced
- 3 tablespoons olive oil
- 1/2 cup fresh chopped basil, packed
- salt and pepper
- 12 ounces ziti pasta
- chopped fresh parsley, optional
- grated Parmesan cheese
In a large skillet, sauté the sausages until fully cooked, drain and let cool. Halve the sausages lengthwise and cut into 1/2-inch slices. Drain fat from skillet. In the same skillet, sauté the bell peppers in 1 tablespoon olive oil over medium heat just until tender but still somewhat crisp. In a heavy saucepan combine the tomatoes, tomato puree, garlic, 3 tablespoons olive oil and fresh basil; bring to a simmer over medium heat. Add the sauteed pepper strips and cooked sausage and heat for about 3 minutes. Taste and add salt and pepper to taste.
Meanwhile, cook ziti in boiling salted water, following package directions. Drain. Serve the pasta, topped with the sausage, peppers and salsa marinara and garnish each plate with a little chopped parsley and serve with Parmesan cheese.