To watch this Video-Recipe please click HERE!!
Hi everyone, today's recipe is Anna's from EZGlutenFree, I modified it a little bit, but all credits go to her for this amazing recipe! I hope you like it as much as I did!
- 12 oz Tri-color Penne
- 1 lb Italian Sausage, cut into 1inch pieces
- 1 Green Bell Pepper, cut in chunks
- 1 Red Bell Pepper, cut in chunks
- 1 Yellow Pepper, cut in chunks
- 1 onion, roughly chopped
- 1 15oz can crushed or diced Tomatoes
- 2 tablespoons E.V.V.O
- 3 minced Garlic Cloves
- ¼ cup Red Wine
- ½ cup Cream
- 2 teaspoons Italian Seasoning
- Salt and Black Pepper to taste
- Crushed Red Pepper to taste
In a large skillet,on high heat heat up 1 teaspoons of olive oil and saute the sausage for about 5-6 minutes or until browned on all sides. Add in the Onion and cook for 2 minutes or until onion is soft. Add more oil to the skillet and add in the garlic and cook for 1-2 minutes or until garlic softens. Add in the Bell Peppers, tomatoes, wine, ¼ cup of cream and season with Italian seasoning, salt, black pepper and crushed red pepper to taste, stir to combine, reduce the heat to medium-low and cover the pan, simmer for 10 minutes.
Cook the pasta until it's one minute shy of the package instructions. Drain the pasta. Reserve 1 cup of the cooking liquid, just in case you need if the dish looks too dry.
Once the pasta is cooked, stir into the sausage mixture, add the remaining ¼ cup of cream, stir together taste the flavor, add more Italian seasoning, salt, pepper or crushed red pepper if needed. Stir again, once the pasta is well combine with the rest of the ingredients, it's ready to serve. Garnish with fresh Parsley and Enjoy!!