Pasta With Roasted Peppers & Sausage

This is from the Ronzoni pasta box and it is delicious. Love roasting the vegetables in the oven with the peppers, before adding any tomatoes. I use 6-inch long chicken Italian sausages, and just cut into 1-inch chunks before they go in the oven.

• Ready In: 50 mins
• Serves: 10
• Yields: 1 cup servings

Ingredients

• 1  large red bell pepper, sliced into thin strips
• 1  large green bell pepper, sliced into thin strips
• 1  large onion, thinly sliced
• 2 -4  large garlic cloves, minced
• 3  tablespoons extra virgin olive oil
• 1  teaspoon dried basil leaves
• 1  lb  rope-style Italian sausage, cut into 4 equal pieces
• 2 (14 ounce) cans diced tomatoes with juice, undrained
• 1 (12 ounce) package  egg fettuccine, uncooked
• 1⁄4 cup  freshly grated parmesan cheese

Directions

1. Heat oven to 450 degrees F.
2. In a 13 x 19 x 2 inch baking dish, toss peppers, onion, garlic, olive oil and basil; spread in an even layer.
3. Add sausage pieces.
4. Bake 25 minutes, uncovered, stirring half-way through baking time.
5. Stir in tomatoes with juice; bake 10 more minutes.
6. Meanwhile, cook pasta according to package directions; drain.
7. Remove sausage and cut into thin slices; stir back into pepper mixture.
8. Toss hot pasta and pepper mixture; sprinkle with parmesan cheese.