Penne with Sausage and
Roasted Peppers
Premio
5 red bell peppers
4 tablespoons olive oil, divided
2 onions, cut in 1-inch dice
3 tablespoons minced garlic
8 links Premio* sweet Italian
sausage, casings removed
2 tablespoons chopped fresh
rosemary
1 14-ounce can plum tomatoes,
roughly crushed
Salt and pepper
1 pound penne, cooked al dente
and drained
Grated Parmesan cheese
Preheat oven to 425°F.
Roast peppers until skin blackens and blisters. Transfer to a bowl and cover with
plastic wrap. Let cool for 30 minutes. Remove skin, stem and seeds. Cut in 1-inch
squares and reserve.
Heat 2 tablespoons olive oil in a large heavy-bottomed saucepan. Add onions and
sauté over medium heat until tender. Add peppers and cook until soft. Add garlic
and cook for 5 minutes. Remove from the pan.
Add remaining 2 tablespoons olive oil to the pan and brown sausage meat, breaking
up with a spoon, for 10 minutes, or until cooked. Add pepper mixture and rosemary.
Stir in tomatoes, bring to a simmer and cook for 7-8 minutes. Season with salt and
pepper to taste.
Combine cooked pasta with sausage mixture and heat through.
Serve with grated Parmesan. Makes 6 servings.
Brands may vary by region; substitute a similar product.
