Thursday, September 17, 2009

Sausage and Pepper Penne

As you have seen from my previous posts, I love to create cheap recipes and to find ways to use leftover ingredients so that they don't go to waste. This recipe was no different. We had a catering one saturday and we had a ton of tri-colored peppers leftover from the veggie display. I have used the peppers in the past to make things like fajitas, quesadillas, etc.

I used items that I have stockpiled like pasta and pasta sauce and it basically cost what the sausage and cheese cost. (Prob around $5) I got the pasta sauce for $.09 a jar and the pasta $.25/box on sale at awhile back. If you had to buy all of the ingredients it would probably cost you $10 - $12 to make.

Sausage and Pepper Penne
1 lb box penne pasta (you can use rotini, bowties, etc too)
1 1/2 lb ground italian sausage
2 TBL olive oil
Approx 2 peppers sliced (you can use assorted colors)
1 onion, diced
3 garlic cloves, minced
2 jars pasta sauce, like Ragu or Prego
1 14.5 oz can of petite diced tomatoes
1/4 tsp red pepper flakes
1/2 tsp dried basil
1/2 tsp dried oregano
3 TBL sugar
1 tsp salt
1/4 tsp pepper
1 lb mozzeralla cheese
1/4 cup shredded parmesean cheese

- Saute and crumble sausage in a skillet.
- In a deep skillet or pot over medium heat, saute the onions and peppers in oil until softened. Add the garlic and saute for 3-4 minutes.
- Add pasta sauce and tomatoes
- Add all dried seasonings and let simmer for 20 minutes.
- Cook pasta until very al dente. The noodles will continue to cook in the oven so you don't want to overcook them.
- Drain the pasta and add to the sauce. Mix well and add half of the mozzeralla cheese. Stir until combined and pour into a deep baking pan that has been coated with foil and sprayed with cooking spray.
- Cover with the remaining mozzeralla cheese and parmesean cheese.
- Bake covered for about 30 minutes at 350 and uncover for 5 more.

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