Penne with Sausage and Peppers

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

Ingredients:

• 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

Directions:

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.