Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Pasta
Breakfast Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Hot Italian-sausage links
2 lg Carrots
1 md Onion
1 bn Broccoli (1 lb)
1/2 pk 16 oz extra wide egg noodles
Salt
2 tb Olive or salad oil
1/4 ts Italian herb seasoning
About 1 hour before serving:
In a 12-inch skillet over medium heat, heat sausages
and 1/4 cup water to boiling. Reduce heat to low;
cover and simmer 5 minutes. Remove cover and cook,
turning sausages occasionally, until water evaporates
and sausages are browned, about 20 minutes. Remove
sausages to paper towels to drain; cut into
1/2-inch-thick slices. Place sausage slices in a bowl.
Reserve drippings in skillet. Meanwhile, slice carrots
1/4 inch thick; dice onion. Cut off root ends and
discard tough outer leaves from the broccoli. Rinse
and drain well. In drippings in skillet over medium
heat, cook carrots and onion until vegetables are
tender. Add 3/4 cup water, stirring to loosen brown
bits from bottom of skillet. Add vegetable mixture to
bowl with sausages. Wipe skillet dry. Cook noodles as
label directs, using 2 tsp salt in the water. While
egg noodles are cooking, in same skillet over high
heat, in hot olive or salad oil, cook broccoli,
Italian herb seasoning, and 1/4 tsp salt until tender
crisp, 3 to 5 minutes, stirring often. Return sausage
mixture to skillet with broccoli; over medium heat,
heat through, stirring occasionally. Add egg noodles;
gently toss to mix well. Source: Good Housekeeping
Feb/92
: Pg. 162
