If you love sausage and peppers you’re going to love this recipe. It’s a quick and delicious sausage and pasta dinner that will become a favorite for you. Use whatever pasta you would like; I think the penne works best in this dish. If you don’t have plum tomatoes use what you have on hand just make sure you take the seeds and pulp out if you are using a larger tomato so the sauce is not too runny. Also before I add the tomatoes and the cream I like to deglaze the pan with a splash of white wine. This is to “get all the good stuff” off the bottom of the pan and to add alittle more flavor to the dish. Enjoy!
8 oz. uncooked penne
1 lb Italian sausage links,
cut into 1/2 in. slices
1 med. onion, chopped
1/2 med. sweet red pepper,
cut into thin strips
1/2 med. green pepper,
cut into thin strips
1 garlic clove, minced
1 tsp. fennel seed
1/4 tsp. salt
1/4 tsp. crushed red pepper flakes
1/4 tsp. pepper
3 plum tomatoes, chopped
3 Tbsp. heavy whipping cream
Parmesan cheese
Cook pasta to package directions. Meanwhile, in a large skillet, cook the sausage, onion, red and green peppers over medium heat until the meat is no longer pink and the vegetables are tender; drain. Add the garlic, fennel, salt, pepper flakes and pepper; cook 1 minute longer. Stir in the tomatoes and cream; heat through. Drain pasta; add to sausage and onions. Sprinkle with Parmesan.
