Italian Sausage, Peppers and Provolone Pasta
A delicious, easy take on the classic sausage and peppers, only with savory provolone cheese and pasta! A cozy comfort meal at its best.
Ingredients
- 16 Ounces Short Pasta such as penne
- 2 Tablespoons olive oil
- 5 Italian Sausages sliced into ½ inch pieces
- 1 Red Bell Pepper thinly sliced
- 1 Yellow Bell Pepper thinly sliced
- 1 Green Bell Pepper thinly sliced
- 1 Medium Red Onion thinly sliced
- 1 Tablespoon Minced Garlic Use at least 3 cloves, but more is always better
- 28 Ounces Diced Fire Roasted Tomatoes undrained (2-14 oz cans are usually how I find them in the grocery store)
- 2 Tablespoons Italian Seasoning crushed in your palm
- 8 Ounces Sliced Provolone Cheese diced
- Salt and Pepper to taste
Instructions
- Instructions
- Bring a large pot of salted water to a boil, and cook the pasta noodles while making the sausage and peppers sauce.
- Heat a large, deep, 12-inch skillet or larger, over low-medium heat. Add the oil and sausages. Cook the sausages turning every 3-4 minutes until the outsides are browned. (if slicing from frozen, make sure they cook a little longer to ensure they have thawed)
- Add the peppers, onion, and garlic to the sausage. Salt and pepper the veggies and cook for 5-6 minutes or until the peppers and onions begin to soften and get a little color. Cook for an additional couple of minutes.
- Add the diced tomatoes and Italian seasoning. Stir to combine, and simmer over low heat for 8 – 10 minutes until the sausage is cooked through. Taste, and add salt and pepper to taste.
- Stir and combine cooked pasta and sausage and pepper sauce, then toss with the provolone cheese.
- Serve immediately with a side salad and a fresh baguette or French bread.
Cilantro Lime Vinaigrette & Marinade
Fresh Raspberry Vinaigrette
