1 Bermuda onion, halved lengthwise and thinly sliced
1 red bell pepper, seeded and thinly sliced
1 yellow bell pepper, seeded and thinly sliced
1 green bell pepper, seeded and thinly sliced
1 fennel bulb, trimmed and thinly sliced
2 cloves garlic, thinly sliced
1 cup canned diced tomatoes
1/2 lb. cooked Italian pork sausage
2 cups penne
1/4 cup chopped basil
2 Tblsp chopped flat-leaf parsley
Salt and pepper to taste
Instructions
In a large nonstick skillet, heat the oil. Sauté the onion, bell peppers and fennel until the vegetables turn golden, 8-10 minutes. Add the garlic and sauté 1-2 minutes longer. Stir in the tomatoes, salt and pepper. Reduce heat and simmer stirring occasionally, 15 minutes. Add the sausage; simmer, covered stirring occasionally, until the flavors are blended about 20 minutes. If the sauce becomes too dry, add 1-2 Tblsp of water.
Meanwhile, cook the penne according to package directions; drain
Add the basil, parsley and penne to the sausage mixture; toss to combine.
