Grilled Sausage and Peppers Rustica

Grilled Sausage and Peppers Rustica

Prepared by Melissa Wolfe for January swap

1 1/2 pounds Italian Sausage Links
4 tablespoons Extra virgin olive oil
1 each red, orange and yellow peppers, seeded & cut into 1" x 1/4" strips
SALSA MARINARA
1 can28 ounces Italian-style or plum tomatoes, including liquid
1 can10 3/4 ounces Tomato puree
1 teaspoon Garlic cloves, chopped finely
2 tablespoons Extra virgin olive oil
1/2 cup Basil, fresh, chopped finely, firmly packed
3/4 pound Ziti pasta
Parsley
Parmesan cheese, grated, to taste
salt and pepper, to taste



Directions
Bake or pan-fry sausage until fully cooked. Drain.
Cut sausages half lengthwise; then cut into 1/2" slices. Result will be semi-circles of sausage.
Sauté pepper slices in olive oil until their crispness is lost, but not soft.
For Salsa Marinara (5 cups):
Do not puree the tomatoes, just break them up.
Combine tomatoes, tomato puree, garlic, olive oil and fresh basil in sauce pan. Bring to a light simmer.
Cook pasta. Drain and transfer to four warmed plates. Top with sausage, peppers and salsa marinara.
Garnish each plate with parsley and grated Parmesan cheese.