Sausage and Peppers Pasta

In a pan, sear the sausage to get color on it and cook it through. Mine took 8 minutes. Once cooked, set aside and let it cool down

Cut the ½ red bell pepper, ½ green bell pepper, and ½ yellow onion into thin strips (julienned)

Using the sausage sauté pan, add 2 tablespoons of oil and add the peppers and onions.

Sauté the onions and peppers for 6-8 minutes until softened, with some crunch in the center, and have some color to them.

In a small sauce pot, add 8 ounces of tomato sauce, 2 ounces of heavy cream and ½ cup of grated parmigiano reggiano cheese

Bring the sauce up to temperature (simmer)

While the sauce is simmering, cut your sausage in half moons by cutting it ‘hotdog’ style, then cutting it across to get your half moon.

In a pot, cook your desired pasta shape(I used angel hair, use whatever you have on hand.) Cook for 1-2 minutes less than box directions.

Once cooked, add pasta to the pan with half of the tomato sauce, all the peppers, onions, and sausage and combine everything together. To thicken the sauce up, add a couple tablespoons of pasta water at a time. If you like more sauce, add more of the tomato sauce.