Posted by NickD (126.96.36.199) on March 03, 2000 at 17:24:18:
In Reply to: another recipe (italian). Only for those that LOVE pasta and garlic posted by Riccardo on March 03, 2000 at 05:47:45:
I prefer boiling the saugages in water to get out the fat, in a stir fry cut the saugages to about 1/2" lengths, that's 13 mm to you metric fans with an olive oil base, add the vegetables of your choice, cut on the large size, onions, green peppers, mushrooms, tomatoes, whatever suits your taste buds.
Make a tomatoe puree, being lazy, I use cans of peeled tomatoes tossed in a blender,just enough to break them up and always a couple of cans of Contidina tomatoe paste, water, salt and pepper to taste and let it cook down to that deep red color.
On a plate toss on the pasta, then the stir fried meat and vegetables and cover with the tomatoe puree, absolutely superb, the puree covered crispy vegetables are a delight with the pasta, if you kept count, that's five pots and the bender to clean so don't make it every week, heck, most of the time toss something in the microwave or eat a bowl of cereral.
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