Penne With Italian Sausage and Peppers

Debby H's Note:

Found this recipe 3 years ago and have been using it ever since. It is the perfect mix of pepper and sausage. It is better the second day if you have any leftovers.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 1 (16 ounce) package penne , uncooked
• 1 teaspoon dried basil leaves
• 1 ½ lbs hot sausage, links or 1 ½ lbs sausage ring
• 1 red bell pepper , diced
• 1 green bell pepper , diced
• 1 onion , diced
• 1 ½ cups plum tomatoes , diced
• 1 (15 ounce) can Italian-style tomato sauce
• ¼ cup asiago cheese , shredded

Directions:

1. Cook penne in large saucepan to desired doneness.
2. Add basil; toss to coat. Cover to keep warm.
3. Meanwhile, heat large nonstick skillet over medium heat until hot.
4. If using sausage ring, cut into 2 inch pieces.
5. Add sausage, bell peppers and onion to pan.
6. Cook 6 - 8 minutes or until sausage is browned, stirring occasionally.
7. Add tomatoes and tomato sauce, mix well.
8. Reduce heat to medium-low, cover and cook 13 - 15 minutes or until sausage is cooked thouroughly, stirring occasionally.
9. Serve sauce over penne, sprinkle with cheese.

Reviews

[John DOH]

This is pretty much getting the "right idea" for "Penne 'n Peppers", but I have to add and change a bit of it, that I hope no one minds... I'd be cooking hot Italian sausage ever before I started my noodle water, I like it cooked relatively "hard", and sliced much thinner, maybe a quarter inch to no more than a half inch. I know I like stuff like this "spicier" than most people, so I'm looking for some jalapeno "bits" in the sauce. Gotta love the Asiago cheese dressing, it just nails this! I like the onions ringed and/or split, as opposed diced. I want the sauce cooked before I even start on the noodles, as I want the noodles "just so", and the longer the sauce "rests" the better it tastes...