Recipe: Pasta with Tomatoes, Sausage and Peppers (not exactly your recipe but marvelous)

Pasta with Tomatoes, Sausage and Peppers
Source:Country Living/Good Housekeeping
Serving: 4

1/2 lb bowtie pasta (or try radiatore or penne)
Italian seasoning to taste
salt and pepper to taste
2 tbsp olive oil
1 tsp bottled minced garlic
1 small or medium yellow onion coarsely chopped
1/2 medium green bell pepper coarsely chopped (more or less to taste)
2 cans tomatoes, diced
6 ounce package of Hillshire Farms Light sausage
2 optional dashes crushed red pepper flakes
dash cinnamon

Put water on to boil. Cook pasta per package directions.

In a large non-stick skillet, heat oil over medium-high heat.

Add garlic and onion. Saut about 2 to 3 minutes, then add green pepper. If garlic or onions begins to brown, reduce heat! Stir frequently.

Meanwhile, slice the sausage into rounds, about 1/4-inch thick. Cut each round in half, creating half-moons.

Add sausage to pan and saut for about 2 to 3 minutes until vegetables are tender and sausage begins to "sweat."

Open canned tomatoes and drain one can. Pour contents of both cans into skillet, and continue to cook over medium-high heat until contents are hot throughout.

Add seasonings to taste and cook another 2 to 3 minutes for flavors to meld.

When pasta is cooked, drain and place into a large serving bowl. Pour sauce over pasta and mix thoroughly. Serves 4 generously.

Note: The measurements of this recipe may be fiddled with depending upon how many diners you expect. I sometimes use more sausage, an extra can of tomatoes and/or additional pasta. If serving children, omit red pepper and shake some on at the table for a burst of heat.