Pasta with Sausage and Peppers

Pasta with Sausage and Peppers
	1 pound sweet Italian sausage, bulk or removed from casings 1 green bell pepper, coarsely chopped 1 red bell pepper, coarsely chopped 1 cup chopped onion 1 clove garlic 1 cup cream 1/4 cup snipped fresh parsley 1 teaspoon dried marjoram, crushed 1/2 teaspoon salt 1/8 teaspoon pepper 1/2 freshly grated parmesan cheese 10 ounces hot, cooked fettuccine
In large skillet cook sausage, peppers, onion and garlic until meat is brown and vegetable are tender. Drain off fat. Stir in cream, parsley, marjoram, salt and pepper. Bring to boil; reduce heat. Cook and stir over medium-heat for 6 to 8 minutes or until slightly thickened. Toss sausage mixture and Parmesan with pasta until coated. Serve immediately.

1 pound sweet Italian sausage, bulk or removed from casings
1 green bell pepper, coarsely chopped
1 red bell pepper, coarsely chopped
1 cup chopped onion
1 clove garlic
1 cup cream
1/4 cup snipped fresh parsley
1 teaspoon dried marjoram, crushed
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 freshly grated parmesan cheese
10 ounces hot, cooked fettuccine

In large skillet cook sausage, peppers, onion and garlic until meat is brown and vegetable are tender. Drain off fat. Stir in cream, parsley, marjoram, salt and pepper. Bring to boil; reduce heat. Cook and stir over medium-heat for 6 to 8 minutes or until slightly thickened.

Toss sausage mixture and Parmesan with pasta until coated. Serve immediately.

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