Ingredients
1 1/2
pounds Italian sausage links, cut into 1 1/2-inch pieces
2
medium zucchini, cut into 1-inch pieces
1
medium red bell pepper, cut into 1 1/2-inch pieces
1
medium green bell pepper, cut into 1 1/2-inch pieces
6
large pimiento-stuffed olives
1/2
cup pizza sauce
6
cups hot cooked pasta (any variety)
Preparation
Cook sausage in 10-inch skillet over medium heat about 10 minutes, stirring occasionally, until partially cooked; drain. Thread sausage, zucchini and bell peppers alternately on each of six 12-inch metal skewers, leaving space between each piece. Place olive on tip of each skewer.
Cover and grill kabobs 5 to 6 inches from medium coals 20 to 25 minutes, turning and brushing 2 or 3 times with pizza sauce, until sausage is no longer pink in center and vegetables are crisp-tender. Serve over pasta, and if desired, with additional pizza sauce.
