Farfalle with Sausage and Peppers
Bow tie pasta, Italian sausage and three colors of bell pepper in tomato sauce makes for one simple and great tasting skillet supper.
3 tablespoons olive oil - divided use
1 1/2 pounds hot or sweet Italian sausage, cut into 1-inch pieces
1 large green or yellow bell pepper, seeded and cut into strips
1 large red bell pepper, seeded and cut into strips
1 large onion, sliced
3 garlic cloves, finely minced
1 tablespoon dried basil, crumbled
1 teaspoon dried oregano, crumbled
1 (14.5-ounce) can diced tomatoes with juice
Salt and freshly ground pepper to taste
1 pound farfalle pasta, cooked according to package directions
Freshly grated Parmesan cheese
- Heat 1 tablespoon oil in heavy large skillet over medium heat. Cook sausage until browned. Drain excess grease. Add remaining olive oil to skillet and stir in peppers, onion, garlic, basil and oregano with the sausage. Cook until vegetables are almost tender, stirring occasionally, about 5 minutes.
- Add tomatoes with juice, season with salt and pepper. Cover and simmer 5 minutes. Add cooked pasta to skillet and toss.
- Serve immediately, passing Parmesan separately.
Makes 6 servings.