When I was at the grocery store last week, they were giving out samples (and coupons) of Aidells sausage. I wouldn’t dream of turning down a free sample. After sampling 4 or 5 different kinds of sausage, I decided to purchase a package of the Sundried Tomato and Mozzarella sausages. I wasn’t entirely sure what I would make with them, but I knew they would be delicious and healthy – made with a blend of chicken and turkey.
So, when I picked up a bag of assorted bell peppers at the local farmers’ market, I knew exactly what I would make with the sausages! I sliced up two of the peppers and an onion and made some of my favorite Barilla Plus penne!
Here are the nutrition facts on the recipe (for about 4 servings):
Calories: 323; Fat: 10g (Sat Fat: 2g); Cholesterol: 38mg; Sodium: 675mg; Carbs: 45g; Fiber: 8g; Sugars: 5g; Protein: 17g
- 6 ounces Barilla Plus penne
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic, minced
- 1 green bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 onion, cut into strips
- 2 Sundried Tomato and Mozzarella sausages, cut into bite sized pieces
- 1 – 14.5 ounce can petite diced tomatoes
- 1/2 cup tomato sauce
- 1 tablespoon tomato paste
- Kosher salt
- Freshly ground black pepper
- Freshly grated Parmesan cheese
Cook the pasta according to the package directions. Drain and set aside.
Heat the olive oil in a large skillet. Add the garlic and saute for a minute or two, until the garlic is fragrant. Add the bell peppers, onion, and sausage. Saute for 6-8 minutes, until vegetables are tender and sausage is heated through.
Add the diced tomatoes, tomato sauce, and tomato paste. Season with salt and pepper. Stir to combine and cook for a few minutes, forming a sauce. Add the pasta to the skillet and toss evenly with the vegetables, sausage, and sauce.
Serve topped with Parmesan cheese.