Ingredients
- 1 lb Anna Penne
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 2 lbs Italian Sausage Links, sliced into rounds
- 1 Onion, thinly sliced
- 3 Bell Peppers, sliced into strips
- 1 jar Cento Marinated Portobello Mushrooms with Roasted Red Peppers (12 oz)
- 3 cloves Garlic, minced
- 1 1/2 jars Cento Marinara Pasta Sauce (25.5 oz)
- 1 tsp Cento Italian Seasoning
- 1/2 tsp Cento Garlic Powder
- 1/2 tsp Cento Crushed Red Pepper
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- Fresh Parsley, chopped
- 1/3 cup Parmesan Cheese, grated
Directions
Cook penne in a large pot of salted boiling water until al dente. Drain and set aside. In a large deep skillet or Dutch oven, heat olive oil over medium heat. Add sausage and cook until browned on all sides, about 6â-8 minutes. Remove the sausage and set aside. In the same skillet, add onions and peppers, cooking until softened, about 5 minutes. Stir in garlic and cook for another 1â-2 minutes until fragrant. Stir in Italian seasoning, garlic powder, red pepper flakes, salt, and black pepper. Return the sausage to the skillet and pour in marinara sauce. Reduce heat to low and let simmer for 15â-20 minutes, allowing the flavors to meld. Add the cooked penne to sauce and toss to coat evenly. Top with freshly grated Parmesan and chopped parsley. Serves 4-6.
