Restaurant Recipes

Olive Garden Neapolitan Ziti

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Yield: 4 servings



  • 1 1/2 pounds sweet/hot Italian link sausage
  • 1 1/3 cups green bell pepper in 1 x 1/4 inch strips
  • 2 tablespoons olive oil
  • 3/4 pound ziti pasta, cooked
  • Grated Parmesan cheese
  • Parsley bouquets

Marinara Sauce

  • 1 (28 ounce) can Italian-style or plum tomatoes with juice
  • 10 3/4 ounces tomato puree
  • 1 teaspoon minced garlic
  • 4 tablespoons olive oil
  • 1/2 cup chopped fresh basil (packed)
  • Salt, to taste
  • Freshly-ground black pepper, to taste


  1. Bake or pan-fry the sausages until fully cooked, drain, cool.
  2. Halve the sausages and cut the split sausages into 1/2-inch slices.
  3. Sauté the bell peppers in olive oil over moderate heat only until their crispness is lost, but peppers are not soft.
  4. In a heavy saucepan add the tomatoes, tomato puree, garlic, olive oil and fresh basil and bring to a light simmer on moderate heat.
  5. Add the sautéed pepper strips and cooked sausage and heat for 3 to 5 minutes.
  6. Serve the pasta, topped with the sausage, peppers and salsa marinara and garnish each plate with a parsley bouquet.
  7. Pass the Parmesan.


Posted by dizzybreez at Recipe Goldmine May 4, 2001.

Source: Olive Garden Restaurants - Southern U.S. Cuisine (Copycat/Restaurant Collection) at

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