- 1 package Johnsonville Chipotle Monterey Jack Smoked Chicken Sausage, cut into 1/2" discs
- 1 box (13.25 oz) Healthy Harvest Penne Rigate
- 1 jar Marinara Sauce (I use a quart jar of my homemade tomato sauce)
- 1 medium Vidalia onion, rough chopped
- 8 mini sweet peppers (red, yellow, and orange), sliced into 1/4" rings
- 1/3 cup deli-sliced pepperoncinis (an Italian pickled pepper that you can find by the pickles and olives in a jar)
- 2 cloves garlic, minced
- 1/3 cup fresh chopped herbs (basil, lemon basil, and parsley)
- 1 cup shredded pepper jack cheese
- 3 tablespoons olive oil
Directions
- Saute onions, peppers, and garlic in olive oil over medium heat for 5 minutes. Add sausage and cook another 6 minutes.
- Cook pasta till al dente follow the box instructions.
- Pour marinara/tomato sauce over sausage mixture and simmer while pasta cooks.
- Drain pasta and toss with sauce mixture. Top with shredded cheese and let rest 5 minutes while cheese melts. Serve.
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