Prep Time 5min Cook Time 15min
This lighter take on sausage and peppers is a great weeknight meal that takes very little time to prepare. The tri-color peppers add color and flavor, but if only green are available, that works well, too. Serve with a bagged green salad for a quick dinner.
by Anne Coleman
What you'll need
- 12 ounces bowtie pasta, cooked al dente according to package directions
- 2 Tablespoons olive oil
- 3 sweet peppers, one each yellow, green and red, sliced in 2-inch pieces
- 3 cloves garlic, minced
- 1 pound sweet Italian sausage, cooked and sliced 1/4-inch thick
- 1/4 cup fresh basil, chopped
- Salt to taste
Notes:
Yields 6-8 servings
How to make it
- Heat a large skillet over medium-high heat and add olive oil. Add peppers and cook briefly until they just start to soften, about 4 minutes. Add garlic and stir.
- Toss sausage slices with peppers and add in pasta. Toss well so all ingredients are combined.
- Add basil and salt to taste before serving hot.
