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Cook'n with Betty Crocker 
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Sausage and Peppers |
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Serves: 6 Print this Recipe2 pounds sweet or hot Italian sausage links 3 tablespoons olive oil 2 small red onions, cut into thin wedges 1 red bell pepper, coarsely chopped 1 tablespoon minced garlic 1 8-ounce package penne rigate 2 tablespoons balsamic vinegar 1/2 cup red wine or tomato juice or beef broth 1 cup spicy or hot tomato juice 1 15-ounce can stewed tomatoes 1 28-ounce jar spaghetti sauce 2 tablespoons Italian seasoning Salt and pepper to taste 2 large zucchini, cut into 2-inch pieces Parmesan cheese Brown sausages in pressure cooker, cut into large chunks and drain off all but 2 tablespoon fat. Sauté onions, pepper and garlic. Add pasta. Combine vinegar, wine, tomato juice, stewed tomatoes, and spaghetti sauce. Stir in Italian seasoning and salt and pepper to taste. Pour over pasta, but do not stir. Lock lid and bring to full pressure. Adjust heat to maintain pressure and cook for 10 minutes. Quick-release pressure. Stir to mix well. Let rest 5 minutes to blend flavors. Serve with Parmesan cheese on top. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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