Monday, June 4, 2012

Pasta with Bell Peppers, Italian Sausage, and Parmesan

This dish is a favorite. Both hearty and light, comforting and fresh. Takes less than 30 minutes to whip up.

If you really want to stretch this dish out and have a LOT of leftovers, simply double the pasta and add a bit more olive oil.

Pasta with Bell Peppers, Italian Sausage, and Parmesan


1 box whole wheat penne pasta
4-5 bell peppers, assorted colors, sliced
1 tbsp olive oil
1 lb sweet italian sausage (we used turkey sausage last time and it was good!)
1 container of the good parmesan cheese, shredded. A romano and asiago blend is yummy too.

Make pasta per box direction.

Meanwhile, heat saucepan with oil over medium/medium high heat. Crumble sausage (remove casing if applicable) and brown.

Once brown, add bell peppers. Stir and cover. Cook until soft. 10 minutes or so. Stirring often.

Drain pasta and put back in stock pot. Add sausage and peppers (pan juice and all) to pasta.

Stir. Add cheese and stir.

If it seems dry at all, add a tbsp of good olive oil (I usually do this when its leftovers)

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