About the Recipe
It's summertime so let's get started with summer than sausage and peppers
1 pound of uncooked, dried penne pasta
1 Tbspn Olive oil
Sausage and Peppers
1 Tbspn of Olve oil
1 lb of Lawton’s Chicken Sausage (casing removed)
1 large onion - julienne (thinly sliced)
1 large red bell pepper - julienne (sliced)
1 large green bell pepper - julienne (sliced)
1 large orange bell pepper - julienne (sliced)
3 to 4 cloves garlic (smashed and minced)
Italian seasoning - to taste
½ cup vegetable stock (water can be substituted)
Bring a large pot of salted water to a boil. Cook penne until al dente, approximately 8 to 9 minutes or as the package label directs. Drain, reserving 1/2 cup cooking liquid. Return pasta to pot.
Warm oil in a large skillet over medium heat. Add sausage and cook, stirring to break up chunks, until no longer pink, 5 to 6 minutes. Remove sausage to a pan onto a plate and place the pan back on the stove.
In the same skillet, cook onions for 5 minutes and seasonings over medium heat, stirring occasionally and adding tablespoons of vegetable broth to not burn the onions. Then add peppers and broth and stir for about another 7 minutes. Add garlic.
Add sausage to pepper mixture; cook, stirring, until warmed through, about 1 to 3 minutes. Taste and season with salt and pepper, if desired.