Ingredients
1 lb sausage, italian, in 2 lengths
2 onions, purple, in 1 inch pieces
5 garlic cloves, crushed
2 peppers, bell, red, in 1 cubes
2 peppers, bell, yellow, in 1 cubes
16 oz tomatoes, italian, plum
3/4 cup wine, red, dry, robust
1 tsp worcestershire
2 bay leaves, imported
1/2 tsp basil, dried, leaves
1/2 tsp thyme, dried, leaves
1/2 tsp oregano, dried, leaves
1/2 tsp sage, dried, rubbed
1/4 tsp chile, dried, hot, red, flakes
1/4 tsp pepper, black, freshly ground
3 tbsp parsley, chopped
1 lb penne
Directions
Heat a skillet over moderate heat, add sausage and cook until browned.
Remove sausage and drain on paper toweling. Discard all but 1
tablespoons of fat. Add onion to fat in skillet and cook slowly until
soft but not browned. Add garlic and cook a minute or two more. Add
red and yellow bell peppers and toss to coat with oil. Add tomatoes,
wine, Worcestershire and seasonings. Cook at a simmer, covered,
stirring occasionally, for about 10 minutes, adding sausage pieces
toward the end of that period. Uncover and cook over high heat to
reduce to desired consistency. In the meantime, cook penne until al
dente in ample boiling salted water. Drain pasta and toss in a heated
bowl with a tablespoon or so of good olive oil. Serve pasta in heated
bowls with sauce and a sprinkling of parsley.
Servings: 6 servings
Penne With Peppers & Sausage Recipe brought to you by Recipe Ideas
Categories: Meat; Sausage; Vegetable
The History of Recipes
Food historians have tracked the existence of recipes back into antiquity, in fact as far as the Egyptians, and possibly even further. However, these, ancient cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the most ancient recipe in existence, according to historians is a collection of tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. As we move into The time of the roman empire 25BC a man called Apicius compiled a collection of documents showing how to cook the recipes prepared by wealthy roman citizens. In his works, Apicius tells us how the meals of wealthy Romans were separated into appetizers, main course and desserts, a very modern way of dining. He also describes how the Romans used a wide range of herbs and spices, including a few you will know like bay, mint and dill. As our culinary historical trip moves to more modern times there are two books from the 1300s ; one book entitled `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these two books are not about the spicy food that we all know today, but rather descriptions of the types of meals on the menues of the rich people of that period. In the 15th century, the Crusaders brought back many new foods, spices and herbs from Arab countries, such as rosemary and coriander. The introduction of these new foods and spices led to an increase in cookery books, the majority of which are now in academic collections. Over the next few centuries, the powerful families of Europe strove to lay on the best banquets, and as a consequence, cooks and their recipe collections were greatly in demand. Nevertheless, it was during the nineteenth century the formal cooking and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to assembling, verifying, and publishing recipes that were common in the better off homes of the day. By the arrival of the twentieth century, cooking books were starting to become popular due to more people being able to read, more free time and having more money. The introduction of television brought us celebrity TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everybody to search through thousands of recipes just like those on our web site. |
We hope you enjoy this Penne With Peppers & Sausage recipe.
