RECIPE: Vino Noceto Linguini

By: Anne Cutler Email
By: Anne Cutler Email

Linguini w/ Italian Sausage and Tri~colored Peppers

prep time: 10-15 mins.
cook time: 15-20 mins.

1 1/2 lbs. of fresh Italian sausage (ground) and make small ball-like shapes out of it.
1 ea. green,red,yellow, bell peppers ( seeded and sliced in 1/2 in. wedges)
1 white onion, chopped
3 cloves of garlic, minced
1/2 cup of Noceto Sangiovese (or other good quality red wine)
1 can of peeled roma/plum tomatoes (15oz.) drained and cut in half
1 can of low sodium chickeh broth (15oz.)
Olive oil for cooking and drizzling ( about 4 tbs. or more)
fresh chopped basil
grated parmesan
salt and pepper
crushed red pepper, to taste (optional)

Optional: Chicken breast or turkey can be substituted for the sausage
Vegetarian diets: omit the sausage and sub the vegetable broth for the chicken broth...

Boil water for the Linguini. Add and cook al dente based on package recommendations. Rinse and drain and set aside. while this is boiling, fire up the stove and start cooking the Sausage!
Using a large non-stick saute`pan on medium heat, place the Italian sausage balls and saute`in 2tbs. of Olive Oil until lightly brown on all sides ( about 5mins.) Remove the sausage and use the drippings and add 2 more tbs. of Olive Oil and saute' the bell peppers,onions and garlic until the peppers are soft ( about 5mins.or so) stir frequently so the onion and garlic do not burn. Add the tomatoes and stir. Simmer for about 2mins.Add the Sangiovese and simmer til it reduces by half (about 1-2mins.) Add the Chicken broth and season with Salt & Pepper letting this simmer for about 3 mins.
Add in the Sausage and grated Parmesan and pour over the Linguini and top with the chopped basil and more Parmesan and a little crushed red pepper, if you would like.
Serve with a glass of Noceto Sangiovese, a mixed green salad with a nice vinaigrette and some freshly baked baguettes and ENJOY!!!!

Tasting Room at Vino Noceto
11011 Shenandoah Rd.
Plymouth, CA 95669

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