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Pasta Farfalla With Red Pepper-Sausage Sauce

Crisp fennel-lemon salad

Baguette with garlic butter

Fresh fruit bowl

An easy way of getting around the task of roasting and peeling sweet red peppers: Buy a jar of ready-roasted peppers. Pureed, the bright-colored peppers make a versatile sauce for grilled or pan-fried chicken, seafood and other meats. This time we teamed it with sauteed turkey sausage, fresh tomato, garlic and herbs as a wonderful sauce for bow-tie pasta.

When pureeing the red peppers and tomato, make sure they’re processed in the blender until they’re smooth and almost thick to get a nice full-bodied consistency. And pick a ripe red tomato; the sauce will be richer in color and flavor.

To add texture contrast to the meal, slice some fennel bulbs and toss with a tangy dressing of lemon juice and olive oil. With the meal, serve a warmed baguette or breadsticks with garlic butter and end the meal simply with a bowl of fresh fruits.

Staples

Olive oil

Garlic

Grated Parmesan cheese

1 (14 1/2-ounce) can clear chicken broth or homemade broth

Salt, pepper

Shopping

1 pound seasoned turkey Italian sausage

1 (7-ounce) jar roasted red peppers

1 large ripe tomato

1 bunch fresh oregano or fresh basil

Wedge of dry Jack cheese or parmesan

Bow-tie pasta

Optional Side-Dish Shopping

Fresh fennel bulbs

1 lemon

Baguette

Assorted fruits

PASTA FARFALLA WITH RED PEPPER-TURKEY SAUCE

8 ounces bow-tie (farfalla) pasta

1 pound seasoned turkey Italian sausage

1 tablespoon olive oil

1 (7-ounce) jar roasted red peppers

2 cloves garlic, peeled

1 cup homemade or purchased chicken broth

1 large ripe tomato, cut up

1 teaspoon fresh oregano or basil leaves

Salt, pepper

Thinly shaved dry Jack cheese

Bring salted water to boil in large pot. Cook pasta according to package directions. Drain and keep warm. Cut sausage into 1/2-inch-thick diagonal slices.

Heat olive oil in skillet. Add sausage slices and saute until browned on all sides. While sausage is cooking, puree red peppers, garlic, chicken broth and tomato in blender until very smooth.

Pour puree over browned sausage in skillet. Stir in oregano. Bring to boil, reduce heat and simmer just until sauce thickens slightly. Season to taste with salt and pepper. Serve over hot pasta. Top with thin shavings of cheese. Makes 4 servings.