Prep 15 mins
Cook 20 mins
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.
- 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
- 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.
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...