Sausage Pasta Stew

Name: Sausage Pasta Stew
Ingredients: 1 to 1 1/2 lb. Italian sausage (remove casing if present); 3 medium (or 2 large) reed, green, yellow peppers, chopped (about 2 1/4 c.); 1 medium onion, chopped (1/2 c.); 1 clove garlic, minced; 6 c. water; 2 (14 1/2 oz.) cans Italian style stewed tomatoes; 1 (14 oz.) can chicken broth; 1 Tbsp. sugar; 1 Tbsp. snipped fresh basil or 1 Tbsp. dried and crushed; 1 Tbsp. snipped fresh oregano or 1 Tbsp. diced; 1 Tbsp. Worcestershire sauce; 2 1/2 c. dried pasta (gemalle, rotini or bow tie)

12 ingredients

6 steps

Ingredients

1 to 1 1/2 lb. Italian sausage (remove casing if present)
3 medium (or 2 large) reed, green, yellow peppers, chopped (about 2 1/4 c.)
1 medium onion, chopped (1/2 c.)
1 clove garlic, minced
6 c. water
2 (14 1/2 oz.) cans Italian style stewed tomatoes
1 (14 oz.) can chicken broth
1 Tbsp. sugar
1 Tbsp. snipped fresh basil or 1 Tbsp. dried and crushed
1 Tbsp. snipped fresh oregano or 1 Tbsp. diced
1 Tbsp. Worcestershire sauce
2 1/2 c. dried pasta (gemalle, rotini or bow tie)

Directions

1

In 5-quart or 6-quart Dutch oven cook sausage, sweet pepper, onions and garlic over medium heat until meat is brown and vegetables are tender.
2

Drain off fat and pat meat and vegetables with paper towels to remove excess fat.
3

Add water, undrained tomatoes, broth, sugar, basil, oregano and Worcestershire sauce. Bring to boiling; reduce heat, cover and simmer for 45 minutes. Stir in pasta.
4

Cook uncovered for 10 minutes more or until pasta is just tender.
5

Ladle into bowls.
6

Garnish with herbs if desired.