Gemelli Siciliani


Number of Servings: 4
Yield:  Servings
Prep Time:  30 Minutes
Cook Time:  30 Minutes

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600 gram gemelli pasta (fresh or dry)
1 liter tomato sauce
2 cup roasted peppers (sliced)
1 pound spicy italian sausage (remove from casing) (ground)
1 tablespoon chopped garlic
2 tablespoon olive oil
1 cup white onion (thinly sliced)
1/2 cup parmigiano cheese


Saute sausage, peppers, garlic, and onion in olive oil until sausage is cooked.
Cook pasta until al dente (approx 6-8 min.)
Combine sausage mixture with pasta and garnish with cheese


This dish comes courtesy of Chef Emanuele of Poco Pazzo fame.

I prefer to prepare this dish in a wok, as you can start with the sausage until cooked then move it around to add garlic and onion, etc.

Gemelli01.jpg Gemelli02.jpg
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By |2018-12-02T01:56:42+00:00May 23rd, 2009|Recipe|Comments Off on Gemelli Siciliani