{"id":733,"date":"2013-01-23T00:02:27","date_gmt":"2013-01-23T00:02:27","guid":{"rendered":"http:\/\/www.margiesrecipes.com\/?p=733"},"modified":"2013-01-23T00:02:27","modified_gmt":"2013-01-23T00:02:27","slug":"pasta-red-peppers-and-sausage","status":"publish","type":"post","link":"https:\/\/www.margiesrecipes.com\/?p=733","title":{"rendered":"PASTA:  RED PEPPERS AND SAUSAGE"},"content":{"rendered":"<ul>\n<ul>\n<li>\n<h1><strong>1 pound of cavatappi or openne<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 onion<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>3 red \u2013peppers<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>12 oz. Italian sausage<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 28 oz can peeled Italian tomatoes, pureed<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00be cup heavy cream (optional)<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>Olive oil<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>Salt to taste<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>Ground black pepper to taste<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>Pecorino cheese<\/strong><\/h1>\n<\/li>\n<\/ul>\n<\/ul>\n<p><strong>Wash and cut peppers into bit sized pieces.\u00a0 Dice onion.\u00a0 In large skillet, saut\u00e9 the onions and peppers until they begin to soften.\u00a0 Remove sausage from its case and add to vegetables, breaking the sausage apart with a fork.\u00a0 When sausage is cooked through and onions are golden, add the tomatoes and salt and pepper.\u00a0 Cook over low heat for about 30 minutes until reduced.\u00a0 Then add cream.\u00a0 Cook for an additional 10-15 minutes until further reduced.\u00a0 Serve with drained<br \/>\npasta and cheese.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>1 pound of cavatappi or openne 1 onion 3 red \u2013peppers 12 oz. Italian sausage 1 28 oz can peeled Italian tomatoes, pureed \u00be cup heavy cream (optional) Olive oil Salt to taste Ground black pepper to taste Pecorino cheese &hellip; <a href=\"https:\/\/www.margiesrecipes.com\/?p=733\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[63,153,74],"class_list":["post-733","post","type-post","status-publish","format-standard","hentry","category-main-courses","tag-pasta","tag-peppers","tag-sausages"],"_links":{"self":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/733","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=733"}],"version-history":[{"count":1,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/733\/revisions"}],"predecessor-version":[{"id":734,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/733\/revisions\/734"}],"wp:attachment":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=733"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=733"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=733"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}