Monday, December 5, 2011

Jenny’s Rotelle and Sausage Casserole/Salad

1 lb. rotelle (corkscrew) pasta
½ cup salad oil
2-3 cloves of crushed garlic
2 tsp dry basil leaves
1 lg. can (30 oz) tomato sauce
2-3 small zucchini cut in small pieces
1 pkg. frozen peas – thawed
1 can artichoke hearts cut up (save juice)
1 pt. cherry tomatoes
8 oz. mozzarella cheese cut in cubes
½ cup of parmesan cheese
1 lb sausage cut in small pieces or slices (any kind of precooked sausage)

Cook pasta. Drain and toss with oil. In pan, stir garlic, basil, tomato sauce, and artichoke juice. Boil then simmer 2-3 minutes. Cool a bit. In large bowl, toss pasta, zucchini, peas, artichoke hearts, tomatoes, cheeses, and sausage. Add tomato sauce mixture. Serve warm or chilled. Serves a crowd!

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