Ingredients
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1 red bell pepper, cut into strips
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1 yellow bell pepper, cut into strips
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3 tablespoons olive oil
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2 garlic cloves, minced
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1 red onion
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1 lb Italian sausage
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1 tablespoon basil
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1 tablespoon sugar
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3 tablespoons red wine vinegar
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1 lb penne pasta, cooked al dente
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1 green bell pepper, cut into strips
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1 cup mushroom, sliced
Instructions
- (Optional) Brown the sausage well, crumbling with a fork. Remove from skillet and set aside. Remove excess grease.
- In a large skillet, heat olive oil. Add onion and cook to desired tenderness. (I like to cook the heck out of the onions, but you really don't have to.)
- Add mushrooms and garlic and cook 3-4 minutes.
- Add peppers and cook to desired tenderness. (I only cook the peppers for a couple of minutes because I like them to stay a little bit firm.)
- When the veggies are at your desired tenderness, add the red wine vinegar and sugar. If using sausage, add the meat back to the skillet.
- If I am using fresh basil, I add it last. However, if I am using dried basil, I add it with the mushrooms.
- Pour all contents over al dente penne pasta. I like to top with grated parmesan cheese.