PENNE WITH ROASTED PEPPERS, MUSHROOMS AND SAUSAGE

6 red bell peppers, quartered, seeds and stems discarded
2 tablespoons Bertolli Extra Virgin or Classico Olive Oil, divided use
Salt and freshly ground black pepper
1/2 cup packed Italian (flat leaf) parsley leaves
1 tablespoon fresh oregano leaves
1 tablespoon fresh thyme leaves, stripped from the stems
2 garlic cloves, coarsely chopped
1 (14 ounces) package large white mushrooms, halved and sliced into thick pieces
1 pound penne or other tubular pasta shape
8 ounces Italian turkey sausage, removed from casings, browned in skillet (optional)
1/4 cup reserved pasta cooking liquid
Grated Parmigiano-Reggiano, to taste

Heat oven to 400 degrees F.

Cut the red pepper quarters into 1/2-inch thick diagonal pieces. Place in a large (13x9-inch) baking dish. Drizzle with 1 tablespoon of the olive oil; add salt and pepper to taste.

Bake until peppers are charred on edges and tender, stirring occasionally, about 45 minutes. Remove from the oven; set aside.

Meanwhile finely chop the parsley oregano, thyme and garlic all together; set aside.

Heat the remaining 1 tablespoon oil in a large nonstick skillet. Add the mushrooms and cook, stirring over medium high heat until the mushrooms are tender and golden brown.

Add the chopped herb and garlic mixture; to the skillet and saute, stirring, 2 minutes. Sprinkle with salt and pepper and transfer to a side dish and set aside. Wipe out the skillet.

Crumble the sausage into the skillet and took, stirring until browned and cooked through; drain off any fat and discard.

Cook the pasta in plenty of boiling salted water until tender. Ladle out 1/4 cup of pasta cooking liquid; reserve. Drain the pasta.

In a large deep platter combine the pasta, red pepper mixture, mushrooms and sausage. Add the pasta cooking liquid to moisten the pasta, as needed. Sprinkle with cheese and serve.

Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: Bertolli Celebrates the Mediterranean Menu, not dated