CFD Publications

SAUSAGE AND BOWTIES

4 ounces summer sausage sliced and quartered
1-1/2 cups bowtie pasta, cooked and drained
1/3 cup sliced roasted red pepper
1/3 cup sliced black olives
1/4 teaspoon garlic powder
1/2 teaspoon sweet basil
1 tablespoon olive oil

In a large skillet, brown sausage. Add all but the olive oil. Heat through, stirring occasionally. Stir in olive oil. Serves 2.

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Copyright © 2004 - 2008 Cheryl Driggs
Last modified: 07/08/2008