This recipe is the best when made using farmer’s sausage, but any sausage links will do. Add the red pepper flakes at the end for a little kick, or leave them out if spice isn’t for you.
Preparation Details
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 6
Ingredients
- 2 ½ cups dry penne pasta
- 4 ½ teaspoons coconut oil
- 1 pound smoked sausage (such as farmer’s sausage), sliced
- 1 onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 orange bell pepper, sliced
- 1 (8 ounce) package mushrooms, sliced (Optional)
- 1 (14.5 ounce) can diced tomatoes
- 1 (8 ounce) can tomato sauce
- 1 teaspoon minced garlic
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon red pepper flakes (Optional)
Steps
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- Heat oil in a large skillet over medium heat, and cook and stir sausage, onion, green bell pepper, red bell pepper, orange bell pepper, and mushrooms until vegetables are tender, about 10 minutes.
- Stir diced tomatoes, tomato sauce, minced garlic, garlic powder, oregano, basil, salt, black pepper, and red pepper flakes into vegetable mixture; bring to a simmer and cook, stirring occasionally, about 10 minutes.
- Drain pasta and spoon onto plates and top with sauce mixture.
