You can't go wrong with italian sausage, peppers, and pasta. Consider this a starting point. Some possible additions: cream, well-cooked fennel, hot pepper flakes.
45 minutes, 6 servings
| 1 pound | Penne pasta |
| 1 pound | Italian sausage (ground or removed from casings) |
| 1 | Red bell pepper, sliced, seeds removed. |
| 1 | Green bell pepper, sliced, seeds removed. |
| 1 | Yellow onion, sliced |
| to taste | Garlic cloves, minced |
| 2 Tbsp | Olive oil |
| to taste | Salt |
| to taste | Pepper |
| to taste | (optional) Fresh parsley, chopped |
| to taste | (optional) Fresh grated parmesean cheese |
| 1. Bring a large pot of salted water to a boil. |
| 2. Cook the pasta (1 pound) in the boiling water according to the package instructions until al dente. |
| 3. Drain the pasta and set it aside. |
| 4. While the pasta is cooking, heat the olive oil (2 tbsp) in a large skillet over medium-high heat. |
| 5. Add the sausage to the skillet. |
| 6. Cook the sausage, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. |
| 7. Add the sliced bell peppers (1 red and 1 green), onion (1 yellow), and minced garlic to the skillet. © FirstPageRecipes.com |
| 8. Season the mixture in the skillet with salt and pepper. |
| 9. Cook the mixture, stirring occasionally, until the vegetables are tender and the sausage is browned, about 10-12 minutes. |
| 10. Add the cooked pasta to the skillet. |
| 11. Toss the pasta with the sausage and pepper mixture until everything is well combined. |
| 12. If desired, garnish with the chopped fresh parsley and/or grated parmesenan cheese. |
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