Orecchiette With Sausage, Peppers, And Feta

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

If you can't find orecchiette, substitute penne or farfalle.

Ingredients

• 8 ounces uncooked orecchiette (about 2 cups)
• 1 teaspoon olive oil
• 3 cups (1/4-inch-thick) slices red bell pepper, each cut in half crosswise
• 1/2 teaspoon salt, divided
• 8 ounces turkey Italian sausage
• 1 teaspoon dried oregano
• 1 garlic clove, minced
• 3/4 cup (3 ounces) crumbled feta cheese
• 1/4 cup sliced pitted kalamata olives
• 1/4 teaspoon freshly ground black pepper

Directions

1. Cook pasta according to package directions, omitting salt and fat.
2. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking liquid.
3. Heat oil in a large nonstick skillet over medium-high heat.
4. Add bell pepper and 1/4 teaspoon salt; sauté 2 minutes.
5. Remove casings from sausage.
6. Add sausage, oregano, and garlic to pan; cook 4 minutes or until sausage is done, stirring to crumble sausage.
7. Add pasta, reserved cooking liquid, 1/4 teaspoon salt, cheese, olives, and black pepper; cook 2 minutes or until thoroughly heated, stirring frequently.

Yield: 4 servings (serving size: 1 1/2 cups)