50 Pastas Sausage and Pepper Pasta
  • 1 lb Italian Sausage in casing
  • Olive oil
  • 2 Bell Peppers sliced
  • 1 medium onion sliced
  • 4 garlic cloves sliced
  • ½ cup dry white wine
  • 28 oz can crushed tomatoes
  • 1 cup water
  • ½ tsp dried oregano
  • Salt
  • Pepper flakes
  • ½ cup chopped parsley
  • 1 package Rigatoni
  • ½ cup Parmesan grated
  1. Cook the Sausage links in the olive oil over medium- heat till browned all the way through. Transfer to a cutting board and slice the sausage into little coins. Set aside.
  2. Add the bell peppers, onions and garlic cloves to the oil and cook until softened. They are even better when the onions and peppers get a little color, just be sure to not burn your garlic. Add the white wine to the pan and scrape up any brown bits from the bottom of the pan.
  3. Stir into the mix the can of tomatoes and 1 cup of water. Sprinkle in the dried oregano and season generously with salt and red pepper flakes. Simmer the mixture for about 15 minutes. Stir in the parsley.
Recipe by janie-jean at https://janie-jean.com/2014/11/24/50-pastas-sausage-pepper-pasta/