2 medium bell peppers (red or green), quartered, cored, and thinly sliced
2 cloves garlic, minced
1 cup (250 ml) Rose Romano’s Italian Peppers Marinara (use red or green to match your fresh bell pepper)
1 tablespoon chopped fresh parsley, for garnish
Instructions
Cook the pasta to al dente according to the package directions.
Meanwhile, heat the oil in a large lidded skillet over medium-high to high heat; add the sausage and cook until browned, about 5 to 7 minutes. Use a slotted spoon to transfer the sausage to a bowl and set aside.
Turn the heat down to medium, add the onion and bell pepper, and cook until starting to soften but not turn mushy, about 3 to 5 minutes. Add the garlic and cook 1 minute more, stirring constantly.
Stir in the sauce and cook until warm, about 1 minute, then toss in the pasta and cook 1 minute more.
Serve with fresh parsley sprinkled on top.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/pepper-onion-pasta-with-sausage-giveaway/