Recipe by Debby H
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.
Top Review by 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...
- 1 (16 ounce) package penne, uncooked
- 1 teaspoon dried basil leaves
- 1 1⁄2 lbs hot sausage, links or 1 1⁄2 lbs sausage ring
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 onion, diced
- 1 1⁄2 cups plum tomatoes, diced
- 1 (15 ounce) can Italian-style tomato sauce
- 1⁄4 cup asiago cheese, shredded
Directions See How It's Made
- Cook penne in large saucepan to desired doneness.
- Add basil; toss to coat. Cover to keep warm.
- Meanwhile, heat large nonstick skillet over medium heat until hot.
- If using sausage ring, cut into 2 inch pieces.
- Add sausage, bell peppers and onion to pan.
- Cook 6 - 8 minutes or until sausage is browned, stirring occasionally.
- Add tomatoes and tomato sauce, mix well.
- Reduce heat to medium-low, cover and cook 13 - 15 minutes or until sausage is cooked thouroughly, stirring occasionally.
- Serve sauce over penne, sprinkle with cheese.