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Sausage Pasta Stew
Nb persons: 10
Yield:
Preparation time:
Total time:
Source:
| From Dorothy Clayton | |
| 2 lbs. | Italian Sausage |
| 3 med. | green peppers |
| 1 med. | onion |
| 6 cups | water |
| 2 - 14 1/2 oz can | Italian stewed Tomatoes |
| 1 -14 1/2 oz can | low sodium chicken broth |
| 1 Tbsp. | Sugar |
| 1 tsp. | basil |
| 1 tsp. | oregano |
| 1 Tbsp. | Worcestershire sauce |
| 2 1/2 cups | dried pasta, (gemelli, bow tie) |
In 5 qt. Dutch Oven cook sausage, drain well. Sauté peppers, onion, garlic until tender. Return sausage to Dutch oven, add water, undrained tomatoes, broth, sugar, basil, oregano, and Worcestershire sauce. Cover and simmer 45 min. Stir in pasta, cook uncovered 10 min.
8-10 servings.
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