Skillet Italian Sausage

1. In a large pot of salted water, cook pasta until al dente.
2. Reserve starchy cooking water (2 cups)
3. Heat 1T olive oil in large skillet over medium-high heat
4. Brown sausages on all sides, until almost cooked through, remove and cut into 1/4 inch slices.
5. In same pan drizzle more olive oil, and saute peppers and onions until slightly softened.
6. Return sausage to pan and deglaze with red wine.
7. Add tomato paste, tomato sauce, water, seasoning. Stir to combine.
8. Bring to a boil and then reduce heat and simmer for ten minutes.
9. Add penne to skillet, toss with sauce. Add reserved starchy pasta water as necessary to loosen up sauce.
10. Season with salt and pepper and garnish with grated paresam cheese

• 12 oz Penne Pasta
• 1 pound Italian sausage Links
• 1 small green pepper, sliced
• 1 small red pepper, sliced
• 1 small onion sliced then
• 1/2 cup Red Wine
• 6 oz tomato paste
• 8 oz tomato sauce
• 12 oz water
• 1/2 t Italian seasoning
• 1 t sugar
• Salt and pepper to taste
• grated parmesan cheese for garnish

Notes:

1. I sous vide the sausage and then freeze before use. I remove from freezer and thaw, and then cut into slices before cooking. Sausage is then already pre-cooked and you are basically just heating it up.

2. Either hot, mild or sweet Italian sausage can be used per your preference

3. Should go without saying, but better ingredients make better dishes. Fresh grated cheese, better red wine, quality pasta, and quality sausage all add to a better dish