Recipe: Olive Garden Neapolitan Ziti

OLIVE GARDEN NEAPOLITAN ZITI

1 1/2 pounds sweet/hot Italian link sausage
1 1/3 cups green bell pepper (1x1/4-inch dice)
2 tablespoons olive oil
FOR THE MARINARA SAUCE (makes 5 cups):
1 (28 ounce) can Italian-style or plum tomatoes with juice
10 3/4 ounces tomato puree
1 teaspoon minced garlic
4 tablespoons olive oil
1/2 cup chopped fresh basil, packed
salt and pepper (to taste)
FOR SERVING:
3/4 pound ziti pasta, cooked and drained
Parsley bouquets (for garnish)
Grated parmesan (for serving)

Bake or pan-fry the sausages until fully cooked, drain, cool. Halve the sausages and cut the split sausages into 1/2-inch slices; set aside.

Saute the bell peppers in olive oil over moderate heat only until their crispness is loss, but peppers are not soft.

TO MAKE THE MARINARA SAUCE:
In a heavy sauce pan add the tomatoes, tomato puree, garlic, olive oil and fresh basil and bring to a light simmer on moderate heat. Add the sauteed pepper strips and cooked sausage and heat for 3 to 5 minutes.

TO SERVE:
Serve the pasta, topped with the sausage, peppers and salsa marinara and garnish each plate with a parsley bouquet. Pass the Parmesan.

Source: The Olive Garden