Zesty Penne with Sausage and Peppers

Zesty Penne with Sausage and Peppers
Recipe from Taste of Home

• 3 cups penne pasta, uncooked
• 1 lb. Italian sausage
• 1 each green and red bell pepper, cut into thin strips
• 1 jar (26 oz.) spaghetti sauce
• 1 tsp. fennel seed
• Dash crushed red pepper
• 4 oz. (1/2 of 8-oz. pkg.) cream cheese, cubed
• 1/4 cup Shredded Parmesan Cheese

Directions

• Cook pasta as directed on package.
• Meanwhile, crumble sausage into large skillet; cook and stir on medium heat 8 min. or until done. Drain. Add bell peppers; cook and stir 5 min. or until crisp-tender. Stir in next 3 ingredients; cook 5 min. or until heated through. Add cream cheese; cook 2 min. or until melted, stirring frequently.
• Drain pasta. Add to sausage mixture; mix lightly. Top with Parmesan. Yield: 4 servings, 2 cups each.

Our verdict - Good. Nothing spectacular, but it was good. The sausage gave it good flavor. I didn't have a jar of spaghetti sauce, so I used tomato sauce and added seasonings. This was easy and good.

Italian Sausage Sandwiches

This is one of our favorite go to recipes. It's really easy and SO yummy!! I have a hard time eating pork or beef sausage - but we love either the chicken sausage from Trader Joes or Al Fresco. We buy a variety of them when they're on a good sale (especially when I have $1/1 coupons!! and they sometimes go on a really good sale at Fred Meyer!) and keep them in the freezer. The chicken sausage has REALLY good flavor and doesn't upset my stomach like beef and pork sausage does. We use them in all sorts of meals, pasta and sometimes just throw them on the grill for a quick dinner. Anyway...back to the recipe. I've made this for company and everyone really enjoys it! Hope you do too!!!

Italian Sausage Sandwiches
Recipe from Taste of Home

• 6 Italian sausage links (4 ounces each)
• 1 bottle (14.9 ounces) dark beer or nonalcoholic beer
• 2 cups julienned green peppers
• 1 cup sliced onion
• 2 tablespoons olive oil
• 2 teaspoons minced garlic
• 1/2 cup chopped fresh tomato
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 6 brat buns, split
• 6 slices provolone cheese, halved

• Place sausages in a large saucepan; add beer. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until meat is no longer pink.

• Meanwhile, in a large skillet, saute green peppers and onion in oil until tender. Add garlic, cook 1 minute longer. Add the tomato, salt and pepper; heat through.

• Drain and discard beer.

• Grill sausages, covered, over direct medium heat for 4-5 minutes or until browned, turning occasionally.

• Serve on buns with green pepper mixture and cheese. Yield: 6 servings.