Sausage, Pepper, Pasta...........

This is one of my all time favorite recipes. The original recipe appeared in a William Sonoma Catalog in 2000. It is one of our family favorites, even more special today because I used peppers and tomatoes from our garden.

4 red bell peppers

olive oil as needed

2 red onions(I use 1) peeled and cut in eights

1&1/2 lb. Italian sausage (casing removed)

2 cloves garlic minced

1 Tbs. chopped fresh rosemary

one 14oz can of diced tomatoes(I use 2)

salt and pepper to taste

1 lb. rigatoni

Parmigiano-Reggiano cheese to taste

Preheat oven to 400 degrees. Arrange peppers on a baking sheet, brush with olive oil, roast until blackened and blistered (35-40 min).

Transfer to a bowl, cover with plastic wrap, and cool. Remove skins, core, and seeds, slice into 1/2 inch wide strips.

In a large saute pan over medium heat, warm 1 tbs of olive oil. Saute onions for 8-10 minutes until tender, transfer to a plate.

Saute sausage for 8-10 minutes until crumbled and browned. Add garlic and rosemary and saute 1-2 minutes more.

Add tomatoes, onions, peppers, and salt and pepper to taste. Continue cooking for 6-8 minutes and serve over cooked rigatoni, add Parm to taste!

I actually add double peppers and tomatoes because we like those the best. When we have company I actually make this in advance and reheat it to serve over the pasta and it still tastes delicious.

Enjoy!