Shelly's Recipe

GRILLED SAUSAGE AND PEPPER PENNE

Category: Pasta - Meat

About 3 cups Marinara Sauce
8 fresh sweet-and-spicy Italian sausage links, about 6 oz each
1 pound dry penne
1/4 cup olive oil
3/4 medium white onion, thinly sliced
3/4 medium yellow bell pepper, thinly sliced
3/4 medium red bell pepper, thinly sliced
2 tsp salt
1/2 tsp freshly ground black pepper
1/2 cup freshly grated parmesan cheese

Preheat a stovetop grill or the broiler. Grill or broil the sausages until cooked through and nicely browned, about 12 minutes. Let them cool for a few minutes, then place in a covered container and refrigerate until thoroughly chilled, at least 1 hour.

With a sharp knife, cut each link at a 45-degree angle into 1/4-inch-thick elliptical slices. Set aside in the refrigerator.

Bring a large pot of salted water to a rapid boil. Add the pasta and cook until al dente, 8 to 9 minutes.

While the pasta is cooking, heat the olive oil in a large frying pan over medium heat. Add the onion and peppers and cook, stirring occasionally, just until the vegetables become limp, 3 to 4 minutes.

Add the sausage slices to the frying pan and cook, stirring, about 1 minute more.

Stir in the Marinara Sauce, salt, and pepper and bring the sauce to a simmer. When it begins to simmer, sprinkle and stir in the Parmesan cheese.

Drain the pasta thoroughly and immediately toss it with the sauce in a large mixing or serving bowl. Serve family-style or transfer to individual serving bowls, evenly distributing the sausage and vegetables.

Makes 4 to 6 servings