Ingredients
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2 teaspoons olive oil
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1 bermuda onion, halved lengthwise and thinly sliced
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1 red bell pepper, seeded and thinly sliced
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1 yellow bell pepper, seeded and thinly sliced
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1 fennel bulb, trimmed and thinly sliced
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2 garlic cloves, thinly sliced
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salt & freshly ground black pepper
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2 cups penne pasta
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1/4 cup chopped basil
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2 tablespoons chopped flat leaf parsley
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1 green bell pepper, seeded and thinly sliced
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1 cup canned diced tomato
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1/2 lb cooked Italian pork sausage (hot, sweet, or a combination)
Instructions
- In a large non-stick skillet, heat the oil.
- Sauté the onion, bell peppers, and fennel until the vegetables turn golden, 8-10 minutes.
- Add the garlic and sauté 1-2 minutes longer.
- Stir in the tomato, salt, and pepper.
- Reduce the heat and simmer, stirring occasionally.
- Add the sausage; simmer covered, stirring occasionally, until the flavors are blended, about 20 minutes.
- If the sauce becomes too dry, add 1-2 tablespoons of water.
- Meanwhile, cook the penne according to directions; drain.
- Add the basil, parsley, and penne to the sausage mixture; toss to combine.