"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Sausage and Pepper Pasta Recipe

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This recipe for Sausage and Pepper Pasta, by , is from DARRINGTON DISHES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Becky Rogers
Added: Monday, October 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
8 ounces penne pasta
1/2 teaspoon chopped garlic
2 tablespoons butter
15 ounce can diced tomatoes,
1 pound cooked smoked sausage,
drained
sliced thin
salt to taste
2 bell peppers, cut into 1" pieces
2 cups Monterey Jack cheese
1 medium onion, cut into 1/2" slices

Directions:
Directions:
Cook pasta and drain. Meanwhile, in a large skillet or frying pan, melt butter. Add sausage, peppers, onion, and garlic. Cook over medium heat, stirring occasionally, until peppers are crisply tender (8-10 minutes). Stir in cooked penne and tomatoes, salt to taste, and heat for 3-5 minutes. Remove from heat, top with cheese, and serve once cheese has melted.

Personal Notes:
Personal Notes:
We use orange and yellow bell peppers in this recipe. I go heavy on peppers and pasta but only use about 3/4 pound of sausage. I also omit the tomatoes.

 

 

 

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