This recipe is quick and easy, but tastes and looks like you spent ALL DAY in the kitchen!
- 1 package of sausage (I use Johnsonville Italian Sausage) – deskinned
- 1 red bell pepper – deseeded and chopped
- 1 green bell pepper – deseeded and chopped
- 1 large tomato – chopped
- 1 onion (yellow or white) – chopped
- 1 1-lb box of penne pasta
- 1 jar of traditional spaghetti sauce
- olive oil – as needed
- dried basil
- garlic salt (I use Garlic Salt with Parsley)
- 1/4 cup grated or shredded parmesan
In a large pot, fix penne as suggested on package.
Meanwhile, in a DEEP skillet put about a teaspoon of olive oil and heat on med/high. Sprinkle with a little garlic and basil. Add in the meat from inside the sausage casings and allow to brown.
Once the sausage is almost all the way brown, drain off most of the “fat”. Return meat to skillet and add in: bells, onion, abt a half tablespoon of dried basil.
Sprinkle with garlic and simmer until the veggies brighten (tender crisp). Once the veggies have peaked, add in diced tomatoes. Simmer 3-4 minutes stirring occasionally. Sprinkle with Parmesan.
You can actually serve this as is, which is AMAZING as an appetizer with toasted asiago or bagguetts!
OR
you can make it more saucy for the MAIN COURSE by adding a jar of plain spaghetti sauce.
Great served with garlic toast and a salad!
This recipe makes enough to feed a family of 4 with enough leftovers for another night. Freeze up the leftover sauce for an easy night of pasta later down the road!
