I've had this recipe in my "recipes to try" file for a while now, and I am so glad I finally tried it! It is now one of my favorite "go-to" recipes! It is simple to put together, can feed a lot of people because of the noodles, and very tasty. I'm going to have to start keeping my freezer stocked with cooked sausage so I can throw it together even faster whenever I am pinched on time. I added some sweet onions and cooked them with the red peppers because we love them. I also was out of feta cheese, so I just sprinkled on some parmesan cheese instead. And we don't like black olives, so we just skipped them. And Mark loved it! But I'm sure the feta is absolutely delicious as well. Thanks to Lindsay at Passionate Homemaking for another great recipe!
1 package (16 ounces) brown rice penne pasta (preferred due to the low amount of phytates over other whole grain pastas, unless sprouted)
2 teaspoon olive or coconut oil (coconut is best over high heat)
4-5 cups (1/4 inch thick) sliced red bell pepper (approx. 4 large bell peppers), each cut in half crosswise (I have also used various colored bell peppers in combination together with great results!)
1 teaspoon sea salt, divided
16 ounces Italian sausage (I love this with chicken Italian sausage from our local Trader Joe’s – delicious! I usually get by just fine with 1/2 pound)
2 teaspoons dried oregano
2 garlic cloves, minced
1 cup (about 1, 5-6 oz small container) crumbled feta cheese
1 (15 oz can) black olives, sliced (or kalamata, if desired)
1/2 teaspoon black pepper
Cook the pasta according to the package directions. Undercooking is best, as it will continue cooking when you add to the other ingredients.
Saute the bell peppers and 1/2 teaspoon salt for 2 minutes in olive or coconut oil. Remove casings, if necessary, from the sausage. Add sausage, oregano, and garlic to pan; cook for 4 minutes until sausage is done; stirring to crumble. Add pasta, 1/2 teaspoon salt, cheese, olives, and black pepper; cook for 2 minutes or until thoroughly heated, stirring frequently.
Yield: 6-8 servings
