Olive Garden Pasta Fagioli

INGREDIENTS:

-----waldine van geffen vghc 5 c Marinara sauce
1 1/2 lb Sweet/hot italian link; saus 28 oz Can italian-style or plum
1 1/3 c Green bell pepper; 1x1/4" -- tomatoes with juice;
-- strips 10 3/4 oz Tomato puree
2 tb Olive oil 1 ts Garlic; mince
3/4 lb Ziti pasta; cook 4 tb Olive oil
Parmesan; grate 1/2 c Fresh basil; packed; chop
Parsley bouquets Salt and pepper

Bake or pan-fry the sausages until fully cooked, drain, cool. Halve the sausages and cut the split sausages into 1/2" slices. Saute the bell peppers in olive oil over moderate heat only until their crispness is loss, but peppers are not soft. In a heavy sauce pan add the tomatoes, tomato puree, garlic, olive oiil 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.

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