1 16 ounce. box rotini pasta-I like the tricolor
1 pound of Italian sausage-mild or hot according to your taste
1 green pepper cut into thin strips
1 red pepper cut into thin strips
1 small onion, chopped
2 tablespoons olive oil
5 plum tomatoes, chopped or substitute a 14 1/2 ounce can of petite dice tomatoes
3/4 cup beef broth
1/4 cup grated Parmesan cheese
2 tablespoons dried parsley
Prepare the pasta according to package direction. Drain and set aside.
Remove casings from the sausage, crumble, and brown in a large skillet. Remove from the skillet and wipe clean.
Saute peppers and onion in hot olive oil.
Stir in broth, tomatoes, and sausage.
Simmer on low for about 20 minutes or until the tomatoes are tender and mixture thickens.
Remove from heat. Add the cooked pasta to the tomato mixture.
Toss.
Sprinkle with grated cheese and sprinkle with parsley.
I like to serve this in a bowl because there will still be a broth.
Please come back to Applejack Lane again. Now visit Michael at Designs by Gollum for more Foodie Friday fun.
