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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is a family favorite. I modified this recipe from an old roommate in college. She would make a vegetarian version without Italian sausage. It was also wonderful. Hope you enjoy! Ingredients:
1 green bell pepper, cut into strips |
1 red bell pepper, cut into strips |
1 yellow bell pepper, cut into strips |
3 tablespoons olive oil |
2 garlic cloves, minced |
1 red onion |
1 cup mushroom, sliced |
1 lb italian sausage (optional) |
1 tablespoon basil |
1 tablespoon sugar |
3 tablespoons red wine vinegar |
1 lb penne pasta, cooked al dente |
Directions:
1. (Optional) Brown the sausage well, crumbling with a fork. Remove from skillet and set aside. Remove excess grease.
2. In a large skillet, heat olive oil. Add onion and cook to desired tenderness. (I like to cook the heck out of the onions, but you really don't have to.)
3. Add mushrooms and garlic and cook 3-4 minutes.
4. Add peppers and cook to desired tenderness. (I only cook the peppers for a couple of minutes because I like them to stay a little bit firm.)
5. When the veggies are at your desired tenderness, add the red wine vinegar and sugar. If using sausage, add the meat back to the skillet.
6. If I am using fresh basil, I add it last. However, if I am using dried basil, I add it with the mushrooms.
7. Pour all contents over al dente penne pasta. I like to top with grated parmesan cheese.
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