Penne with Sausage and Roasted Peppers

By nichc

To cut a step buy roasted red peppers in water.

Ingredients

• 5 red bell peppers
• 4 tablespoons olive oil, divided
• 2 onions, diced
• 3 tablespoons minced garlic
• 8 links sweet sausage, removed from casing (use hot to up the spice)
• 2 tablespoons fresh rosemary, chopped
• 1 14-oz can plum tomatoes, roughly crushed
• salt & pepper to taste
• 1 pound penne, cooked al dente
• Parmesan cheese, grated (optional)

Preparation

Step 1

Preheat oven to 425. Roast peppers until skin blackens. Transfer to bowl and cover with plastic wrap. Set aside to cool 30 minutes. Remove skin, stem, and seeds. Cut in 1-inch squares and reserve.

Heat 2 tablespoons olive oil in a large skillet. Add onions and saute over medium heat until tender. Add peppers and cook until soft. Add garlic and cook 5 minutes, remove from pan.

Add remaining 2 tablespoons olive oil to pan and brown sausage, breaking up with a spoon as it cooks. Add pepper mixture and rosemary. Stir in tomatoes, bring to simmer and cook 7-8 minutes. Season with salt & pepper to taste. Combine with cooked pasta, heat through.

Serve topped with cheese if using.