1 (14 1/2-ounce) can whole tomatoes, undrained and chopped
2 (8-ounce) cans tomato sauce
16 ounces penne, cooked
2 tablespoons sliced ripe olives
1/2 cup grated Romano cheese
How to Make It
Brown sausage in a large skillet, stirring until it crumbles; drain sausage, reserving 1 tablespoon drippings in skillet.
Saute onion, bell pepper, and garlic in reserved drippings until tender; add wine and next 6 ingredients. Boil, stirring constantly, 1 minute. Stir in sausage, tomato, and tomato sauce, and return to a boil. Reduce heat, and simmer, stirring occasionally, 10 minutes. Serve over pasta; sprinkle with olives and cheese.
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I originally pulled this recipe for a standard "meat and pasta" type dish, and this ended up being so much more. I piked up a "mild" italian sausage and ground it at home. The red pepper was amazing and packed some serious flavor in to this already robust dish. I would highly recommend this dish, and I made it with bow tie pasta :)
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