Pasta Sausage Soup

[NDJollyMon]

PASTA/SAUSAGE SOUP

Dutch Oven, or kettle
Yield: 3 quarts

1-1/2 pounds hot or sweet Italian sausage
1 medium onion, chopped
1 medium green pepper, cut into strips
1 garlic clove, minced
1 can (28 ounces) tomatoes, chopped - liquid reserved
2 to 2-1/2 cups uncooked bow tie pasta
6 cups water
1 tablespoon sugar
1 tablespoon Worcestershire sauce
2 chicken bouillon cubes
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon salt

Remove casings from the sausages and cut into 1-inch pieces.
In a Dutch oven, brown sausage over medium heat. Remove sausage and drain all, but 2 tablespoons of the drippings.
Saute onion, pepper and garlic until tender.
Add sausage and all remaining ingredients.
Simmer, uncovered, stirring occasionally, until pasta is tender, about 15-20 minutes.

 

[RAC]

How many coals?

 

[NDJollyMon]

Double post...oops!

 

[NDJollyMon]

Tough question to answer. So many variables....

It cooks in a short period of time, and it's done once the pasta is tender.

I'd go 350 degrees in the beginning...and take some away while simmering.

This is best explained here:

http://papadutch.home.comcast.net/dutch-oven-cooking-tips.htm

Really, it's a judgement call or a rule of thumb guestimate.
Me, on this recipe using my 12" oven...I'd light about 15-20 coals...and use them on the bottom only. (lid not needed)

This recipe is good to use stovetop as well.