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Tuesday, January 30, 2018


Because I had a red and green bell pepper leftover from our fajita dinner, I chose to look up some recipes that would allow me to use the peppers before they spoiled.  I landed on this pasta recipe which was really tasty!  It takes your everyday pasta to a different level without too much extra effort.
This is a two pan recipe which can be on your table in just under an hour!


1 jar of your favorite red spaghetti sauce
1 lb. bulk italian sausage
1 red pepper
1 green pepper
4 oz. cream cheese (cut into small cubes)
¼ cup grated parmesan
1 tsp. fennel
3 cups penne, mostaciolli, or your favorite pasta


Slice the peppers into narrow strips.  Brown italian sausage, in a large skillet over medium heat.  Drain the sausage on a paper towel. Use the remaining fat to saute' the peppers.  When fork tender, add in the sausage, the sauce, fennel, and the cream cheese.  Blend by stirring over a medium low heat.  Cover and simmer while you cook the pasta. 

Add the cooked pasta right into the sauce mixture, sprinkle and stir in the parmesan.   


recipe c/o:

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