Recipe: Roasted Pepper and Sausage with Mostaccioli

ROASTED PEPPER AND SAUSAGE WITH MOSTACCIOLI

FOR THE PASTA:
4 1/2 ounces uncooked dried mostaccioli (or penne) (1 1/2 cups)
FOR THE PEPPERS AND SAUSAGE:
1 pound Italian sausage, cut into 1-inch pieces
1 large onion, cut into eighths, separated
1 teaspoon finely chopped fresh garlic
1 (7 1/4 ounce) jar roasted red peppers, drained and coarsely chopped
3/4 teaspoon Italian herb seasoning*
1/4 cup freshly grated Romano or parmesan cheese

Cook mostaccioli according to package directions. Rinse with hot water: drain. Set aside; keep warm.

Meanwhile, in 10-inch skillet cook sausage, onion and garlic over medium high heat, stirring occasionally; until sausage is no longer pink (10 to 12 minutes). Drain off fat.

Stir in roasted peppers and Italian herb seasoning. Continue cooking, stirring constantly, until heated through (2 to 4 minutes).

Serve sausage mixture over cooked mostaccioli sprinkle with Romano cheese.

*1/4 teaspoon each dried oregano leaves, dried marjoram leaves and dried basil leaves, and 1/8 teaspoon rubbed sage can be substituted for 3/4 teaspoon Italian herb seasoning.

Servings: 6
Source: Land O Lakes Great Pasta, #21