lmrd1010
02-08-2007, 03:26 PM
3 tablespoons extra-virgin olive oil, divided
1 pound bulk sweet Italian sausage
4 cloves garlic, very thinly sliced
1 bulb fennel, trimmed, quartered and core cut away, very thinly sliced
1 small yellow onion, very thinly sliced
2 cubanelle peppers, seeded and very thinly sliced
Pepper
1 cup dry white wine or stock, eyeball it
1 (28-ounce) can crushed San Marzano (Italian imported) tomatoes
1/2 cup grated Parmigiano-Reggiano, plus some to pass at table
1 cup basil, 20 leaves, shredded or torn
It's a Rachael Ray recipe that I made before I started WW and I froze half of it. I defrosted it for tonight, but I don't know how many points it is. I used pork sausage and white wine. I don't know how many servings - maybe 8? (4 in the half I froze)
Thanks!!
Lisa
1 pound bulk sweet Italian sausage
4 cloves garlic, very thinly sliced
1 bulb fennel, trimmed, quartered and core cut away, very thinly sliced
1 small yellow onion, very thinly sliced
2 cubanelle peppers, seeded and very thinly sliced
Pepper
1 cup dry white wine or stock, eyeball it
1 (28-ounce) can crushed San Marzano (Italian imported) tomatoes
1/2 cup grated Parmigiano-Reggiano, plus some to pass at table
1 cup basil, 20 leaves, shredded or torn
It's a Rachael Ray recipe that I made before I started WW and I froze half of it. I defrosted it for tonight, but I don't know how many points it is. I used pork sausage and white wine. I don't know how many servings - maybe 8? (4 in the half I froze)
Thanks!!
Lisa