Monday, November 3, 2008

Italian Sausage & Peppers

3½ c. uncooked penne pasta
1 lb. Italian sausage links
½ c. each julienned red, yellow, orange & green pepper
¼ tsp. dried oregano
1 tsp. dried basil
3 garlic cloves, minced
¼ tsp. dried thyme
¼ tsp. caraway seeds
1 Tbsp. Olive oil
2 cans (14½ oz each) diced Italian style tomatoes, drained
2-3 c. Pasta sauce

Cook pasta according to package directions. In a large skillet, brown sausage over medium heat; drain. Cut sausage into ¼ in. slices. In the same skillet, sauté the peppers, basil, garlic, oregano, thyme, caraway seeds, and sliced sausage in oil until the peppers are crisp-tender. Stir in tomatoes and pasta sauce. Cook and stir until heated through. Drain pasta; add to skillet and mix well.

*This recipe originally called for turkey sausage, but Colin doesn’t like it so I use pork. I increased the pasta from 2 cups and added the pasta sauce so that it is not so dry. I don’t bother to use the caraway seeds because the sausage I buy already has them in it. You can also exclude them all together.

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