Sunday, August 28, 2016
Dinner: Sweet Italian Sausage Meatballs with Tomato-Mushroom Sauce on Linguini
Sweat Italian Sausage 12 oz
Tbsp diced Green Pepper
Tbsp diced Red Pepper
1/4 cup diced scallions
Mixed and browned in a little olive oil.
16 oz Baby Portobello Mushrooms washed, stemmed and cut in half
1 small jar Prego Spaghetti sauce
1 can diced Tomatoes with Zesty Peppers.
Cook the mushroom halves in a little water (1/4 cup) and a drizzle of olive oil
Add in the sauce and Tomatoes and continue to cook until heated through.
The bread is a local Rustic Rosemary loaf with melted mozzarella cheese to sop all the sauce that remains.