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Italian Sausage with Arrabbiata

Sauce and Polenta

Cookbook WilliamSonoma

Category Name Pasta

Servings 6 Tools

Serving

Yield Yield Unit

Quantity Unit Pre-instructions Ingredient

1 3/4 Quart(s) water

2 Teaspoon(s) salt

2 Cup(s) Italian polenta

4 Tablespoon(s (1/2 stick)

unsalted butter,

cut into cubes

1 Cup(s) grated

Pamigiano-Reggi

2 Tablespoon(s extra-virgin olive

6 Italian sausages, spicy or

mild

2 Large green bell

peppers, seeded

and cut into slices

1/2 inch thick

1 Large yellow onion, cut

into slices 1/2

inch thick

1 Jar(s) (26 oz.)

Williams-Sonoma

Arrabbiata Pasta

Sauce

Method

To make the polenta, in a large saucepan over high heat, bring the water and

salt to a boil. Add the polenta in a thin, steady stream, stirring continuously

with a wooden spoon until incorporated. Continue stirring to prevent lumps

from forming. Reduce the heat so the mixture bubbles occasionally. Cook,

stirring and scraping the bottom and sides of the pan, until the polenta is thick

1/5/2004 6:02:38 PM Page 1 of 2 Italian Sausage with Arrabbiata Sauce and
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