How to make it

  • Cook the pasta till ala dente, rinse with cold water in a colander, spray with olive oil, toss to coat the pasta and set aside. Heat the marina sauce in a pot till hot, lower the heat and keep warm till the remainder of the entrée is nearly complete. These steps can be done at the same with the following paragraph instructions if the cook is adept with multi-tasking in the kitchen.
  • Heat the 2 tablespoons olive oil in a large cast iron skillet over med-hi heat. Soon as the oil is hot - sauté the onion and bell peppers till crisp tender then remove from the skillet and set aside on a plate. Sauté the sliced sausage in the same skillet over medium heat till the sausage is cooked through.
  • Return the bell peppers and onions to the skillet. Stir in the pasta and the marina sauce. Continue to cook over med-hi heat and stir often till all is hot. Serve immediately and top each serving with grated parmesan cheese. See note below.
  • Tip: Serve with a side green salad or a Caesar salad as a first course and serve warm French bread loaves with olive oil/spice mixture that is poured on saucers throughout the meal.
  • NOTE: A professional chef or a wealthy host/hostess with a large gourmet kitchen would heat 4 small oiled cast iron skillets over high heat and would serve the divided entrée in the 4 skillets, aka fajita style, served sizzling hot to each diner. The sound of the sizzle and the aroma tantalizes the diners, just like it does at Johnny Carino restaurants.

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