- The Washington Times - Tuesday, September 13, 2005

As fresh fruits come into their harvest season, so do opportunities to cook them up in original combinations, in addition to just eating them out of hand.

Take pears, for example. There are plenty of crisp, sweet pears available in a variety of shapes and colors — and their versatility can challenge the cook to try out some unusual recipes. This one offers a creative combination of ingredients to tickle the taste buds, and it’s a breeze to make — it can be on the table in around half an hour.

Pasta with spicy chicken sausage, peppers and pears

The preparation and cooking time is 30 minutes.

12 ounces fettuccine

1 pound spicy chicken sausage, cut into ½-inch-thick slices

1 tablespoon olive oil

1½ cups white wine

1½ cups thinly sliced red bell pepper

1 Red Anjou pear, cored and cut into matchstick slices

½ cup grated fresh Parmesan cheese

Prepare fettuccine according to package instructions.

Meanwhile, in large saute pan over medium heat, saute sausage in olive oil until cooked through and browned; remove sausage from pan and set aside.

Add peppers to pan and saute until slightly tender. Add pears to pan and saute until heated through but still crisp. Remove peppers and pears and set aside.

Add wine to pan and bring to a boil, scraping the browned bits from the bottom of the pan. Continue to boil until reduced by half. Add sausage, peppers and pears to the wine and toss to coat.

In a large serving bowl, toss the freshly prepared pasta with the sausage mixture.

Sprinkle with Parmesan cheese and serve.

Makes 6 servings.


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