1-1/2 lbs. hot or sweet Italian sausage 1 med. onion, chopped 1 med. green pepper, cut into strips 1 garlic clove, minced 1 can (28 oz.) tomatoes, chopped, liquid reserved 2 to 2-1/2 c. uncooked bow tie pasta 6 c. water 1 tbsp. sugar 1 tbsp. worcestershire sauce 2 chicken bouillon cubes 1 tsp. dried basil 1 tsp. dried thyme 1 tsp. salt Remove casings from the sausages and cut into 1-inch pieces. In a Dutch oven, brown sausage over medium heat.
Remove sausage and drain all but 2 tablespoons of the drippings. Saute onion, pepper, and garlic until tender. Add sausage and all remaining ingredients. Simmer, uncovered, stirring occasionally, until pasta is tender, about 15-20 minutes. Yields: 3 quarts. This is a good soup for our area since we have many good sausage makers. The soup has a rich flavor and is even tastier the next day. If you are unable to find bow tie pasta, you can substitute another macaroni product.
Remove sausage and drain all but 2 tablespoons of the drippings. Saute onion, pepper, and garlic until tender. Add sausage and all remaining ingredients. Simmer, uncovered, stirring occasionally, until pasta is tender, about 15-20 minutes. Yields: 3 quarts. This is a good soup for our area since we have many good sausage makers. The soup has a rich flavor and is even tastier the next day. If you are unable to find bow tie pasta, you can substitute another macaroni product.
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