Italian sausage, fresh mushrooms, colored peppers and sun-dried tomatoes sauteed with penne pasta in garlic and olive oil, and then topped with Parmesan cheese.
-By Bryan Strommen
Johnsonville Italian sausage (whole, not ground)
Green, red, and yellow peppers
- Cook pasta as desired and set aside.
- Cook whole Italian sausages in large pan, add onion, pepper, and mushrooms. Remove sausages when cooked, slice into smaller pieces and then return to pan.
- Add pasta, sundried tomatoes, garlic and herbs to taste. Cook until pasta is hot and nicely sautéed. Add olive oil if needed to prevent sticking. Don’t use if it’s not necessary – fat content from sausages might be sufficient.
- Remove from pan and serve topped with Parmesan cheese.