Monday, March 30, 2009

Sausage, peppers and onions w/ Penne pasta

1 lb. penne pasta
5 hot Italian sausages
2-3 sliced of bacon, cut up
1 md. or 1/2 large green pepper, sliced
1 md. onion, cut in 1/2 inch chunks
2 large cloves of garlic, minced
14 1/2 oz. can diced tomatoes
6 oz. can tomato paste
1 cup water
1-2 tsp. Italian seasoning
pepper to taste
grated parmesan cheese
Flat-leaf parsley (handful) chopped
1/2 loaf of french bread
1/2 c. butter, melted
1 cup shredded mozzerella cheese

Fry bacon until fat is rendered. Add Italian sausages, green pepper and onion. Brown sausages on all sides and cook until veggies are tender crisp. Add garlic and cook until softened. Add tomatoes, paste, water and seasonings. Cover and cook until sausages are cooked through.

While sausages are cooking, bring pasta water to boil and cook pasta until al dente (about 12 minutes), drain and add a small amount of tomato sauce to keep pasta from sticking.

Remove the sausages and cut up into slices, put back into the sauce. In a large bowl, put the penne pasta into the bottom, topped with the sausage, pepper and onion sauce. Sprinkle with freshly-grated parmesan cheese and flat leaf parsley.

Serve with rounds of french bread, brushed with melted butter, a little bit of garlic powder and topped with mozzerella cheese. Place under broiler until cheese is melted and bread is toasted.

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