I got some pork sausage in a grill pack and stuck it in my freezer. I had some leftover canned tomatoes so this was a perfect recipe. This is a 2 serving adjustment of the original recipe.
* 5 ounces turkey Italian sausage links
* 1/4 medium green pepper, cut into 1-inch strips
* 1 tablespoon and 1-3/4 teaspoons chopped onion
* 1/4 garlic clove, minced
* 1 cup and 3 tablespoons water
* 1/4 (28 ounce) can diced tomatoes, undrained
* 1/2 teaspoon sugar
* 1/2 teaspoon Worcestershire sauce
* 1/2 teaspoon chicken bouillon granules
* 1/4 teaspoon salt
* 1/4 teaspoon dried basil
* 1/4 teaspoon dried thyme
* 1/2 cup uncooked bow tie pasta
1. Remove casings from sausage; cut links into 1/2-in. pieces. In a Dutch oven or soup kettle, cook sausage over medium heat for 5-7 minutes or until no longer pink. Remove with a slotted spoon; drain, reserving 2 tablespoons drippings. In the drippings, saute green pepper, onion and garlic for 4-5 minutes or until tender.
2. Add the water, tomatoes, sugar, Worcestershire sauce, bouillon, salt, basil, thyme and sausage. Bring to a boil; add pasta. Reduce heat; simmer, uncovered, for 18-22 minutes or until pasta is tender.
Dice up some onion.
Chop up some red pepper.
Mince up some delicious garlic.
Remove the pork from the casings and cut it into little bite sized pieces.
Cook it up in your dutch oven. While it is cooking grab your other ingredients.
Tomatoes, stock and worcestershire sauce.
Whatever pasta you want to use is fine. I had half a bag of these so that is what I used!
The pork browns up pretty quick. Get it out of the pan and set aside.
Throw in your pepper, onions and garlic. Once those have cooked, add in your remaining ingredients, don't forget the sausage!
Let it simmer for about 20 minutes and you are ready to eat, so simple and so good!
This would be a great winter meal but cooked up pretty fast so it didn't heat up my kitchen too badly. It was very tasty and satisfying, but most things with pork are!
Have a great weekend!