1 lb. uncooked Farfalle pasta
6 sausage links, or 1 lb. of ground sausage (we prefer mild Italian)
3 c. chopped red, yellow, and/or orange peppers (we use mini peppers)
2 chopped medium red onions
1-2 T. olive oil
1 T. kosher salt
1/2 tsp. pepper
3 T. chopped fresh basil, or 1 1/2 T. dried basil
1 c. fresh, grated parmesan cheese
Cook pasta in salted, boiling water according to package directions. Drain and set aside. Cook sausages on the stovetop over medium heat until no longer pink in the middle. Remove from pan and set aside. If using links, cut into slices. Add chopped peppers and onions to the pan, and cook on medium high in the sausage drippings until peppers are slightly tender and onions are transparent. Add the pasta and sausage back into the pan of vegetables. Drizzle olive oil over mixture, and add salt, pepper, basil, and parmesan. Stir until seasonings are evenly mixed, and add more to taste if necessary. Serve while hot.
I will be taking Memorial Day off from blogging, but hope you all have a great holiday weekend!
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