Pepper and Sausage with San Marzano Tomaotes

Mike's Recipe

Family and friends love eating Italian sausage and peppers atop noodles.

Try it!

Ingredients:

• Pound of penne pasta
• 1 large can of San Marzano Tomatoes (Grown in the volcanic soil around Mt. Vesuvius)
• 1 tablespoon oil
• Package of hot Johnsonville hot Italian sausage removed from casings (approx. 5 links)
• large green bell pepper seeded, thinly sliced strips
• large red bell pepper seeded, thinly sliced strips
• 1/2 medium yellow onion thinly sliced strips
• 1 tablespoon fresh garlic
• 1/2 teaspoon basil
• 3/4 tablespoon oregano
• Salt and pepper, to taste
• Grated Parmesan for serving (optional)

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Directions:

• Heat oil in large skillet on medium heat.
• Remove sausage from casings (if using links); place meat in skillet.
• Cook 5-6 minutes, stirring to break up chunks, cooking until meat is no longer pink.
• Use slotted spoon to transfer sausage to a plate (let grease drain into skillet).
• Leave 1 Tablespoon of the grease in skillet; discard the rest
• On medium heat, cook onions, peppers, and spices in oil in a skillet, stirring occasionally for 10–12 minutes, until the veggies are tender.
• Add cooked sausage to veggies; toss to combine. Take a taste; season with salt and pepper, if desired.
• Prepare pasta according to pkg. directions (usually 10-11 minutes).
• Once done, set aside 1/2 cup of starchy pasta water; drain off the rest.
• Place drained pasta back into pan; add sausage/peppers. Pour in reserved 1/2 cup of hot starchy pasta water.
• Toss to combine. Cook, stirring often until heated through (about a minute).
• Transfer to serving plates; garnish portions with grated Parmesan cheese, and serve hot.

Enjoy!