Mmm dinner tonight was good.

Sausage with Peppers and Pasta

10 minute prep
30 minutes to cook

Original recipe served 6, but I changed it to feed 2 with one leftover portion. :) That should work for most of my audience.

1 Italian Sausage (about 2/5th lb.) cut into slices...I got mine from the Kroger meat counter.
2 cups pasta (I used rotini, the original recipe called for rigatoni)
1/2 red pepper, coarsely chopped
1/2 green pepper, coarsely chopped (I used more red than green...tailor it to what you prefer)
1/2 yellow pepper, coarsely chopped
1/2 can (14.5 oz) Italian style diced tomatoes, undrained
1 cup shredded Italian cheese blend (mozzarella, Parmesan, provolone etc.)
1/4 cup grated Parmesan

Cook pasta as directed. Meanwhile, cook sausage in large skillet on medium heat. Add peppers...cook until sausage is done and peppers are tender. Add tomatoes; cook 2 minutes until heated through, stir occasionally.

Drain pasta and add to the sausage mixture. Add shredded cheese blend. Serve and top with Parmesan.

I'd share pictures but it was all gone when I thought to do this. I served it with garlic bread and a garden salad.

Also...here is the dinner menu for the next 6 days in our house, maybe it will give each of you an idea for your menu's:

1. vegetable beef soup and thick bread
2. lasagna, garlic bread and salad
3. BBQ ribs, coleslaw, mac and cheese
4. baked salmon, couscous, green beans
5. Boboli pizza, steamed broccoli and cheese
6. BBQ meatball sandwich with Vermont sharp cheese, red potatoes in dill sauce and Lima beans