Penne with Roasted Peppers & Sausage

By bodanzarama

The last of three dishes I made from one box of multigrain penne, a small batch of peppers that I roasted, and a package of Italian chicken sausage that I cooked. Alas, the first dish, as delicious as it was, was not photographed. But I know for sure I will again make penne with winter squash and roasted peppers. The second dish, Pasta & Bean Soup, was fabulous and easy and tasted better the next day. This last dish used up the remaining sausage, peppers and pasta. Overall, a great trio of dishes and all of them time-savers because of just a little bit of planning.

This dish went from refrigerator to table in ten minutes. A great lunch for an active weekend.

Ingredients

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Details

Adapted from cucinabodanza.blogspot.com

Preparation

Step 1

In my largest skillet heated the remaining three cups of multigrain penne with a drizzle of extra virgin olive oil on medium heat. While this was heating, I quickly sliced the remaining two Italian chicken sausages and tossed those into the pan. Next I sliced a large roasted red pepper and a roasted long, green sweet pepper that had wonderful orange and yellow on it too. Everything went into the pan with some salt and crushed black pepper, a sprinkle of dried basil and a dash of dried oregano. Everything in the dish is already fully cooked so it was just a matter of minutes before it was all hot and smelling delicious. From the skillet into the bowl in minutes and topped with parmesan. All done. Now go play!