
This dish went from refrigerator to table in ten minutes. A great lunch for an active weekend.
In my largest skillet heated the remaining three cups of multigrain penne with a drizzle of extra virgin olive oil on medium heat. While this was heating, I quickly sliced the remaining two Italian chicken sausages and tossed those into the pan. Next I sliced a large roasted red pepper and a roasted long, green sweet pepper that had wonderful orange and yellow on it too. Everything went into the pan with some salt and crushed black pepper, a sprinkle of dried basil and a dash of dried oregano. Everything in the dish is already fully cooked so it was just a matter of minutes before it was all hot and smelling delicious. From the skillet into the bowl in minutes and topped with parmesan. All done. Now go play!

4 comments:
I like the simplicity...you taste each ingredient...nothing muddied.
Peter, I agree. Simple ingredients used in the right way make all the difference.
Oh this looks really good! I have saved it to make later :)
amanda, let me know how it turns out.
Post a Comment