28 oz canned tomatoes diced with basil, garlic, and oregano canned
2 to 3 garlic cloves minced
1 medium size bell pepper green cut into strips
1 lb turkey sausage italian
2 tablespoons olive oil divided
1 medium onion cut into eighths
0.5 cup parmesan cheese grated
0.3 teaspoon pepper
0.3 teaspoon salt
8 ounces pasta like spaghetti uncooked
1 medium size bell pepper red yellow cut into strips
Equipment
paper towels
oven
plastic wrap
baking pan
aluminum foil
dutch oven
Directions
Prepare pasta according to package directions.
Meanwhile, remove and discard casings from sausage; cook sausage in 1 Tbsp. hot oil in a large Dutch oven over medium-high heat 8 to 10 minutes or until meat is no longer pink, breaking sausage into pieces while cooking.
Remove sausage and drippings from Dutch oven, and drain well on paper towels. Discard any drippings in Dutch oven.
Saut onion and next 3 ingredients in remaining 1 Tbsp. hot oil in Dutch oven over medium-high heat 5 to 6 minutes or until vegetables are crisp-tender. Stir in tomatoes, salt, and pepper; cook 4 minutes or until thoroughly heated. Stir in sausage, pasta, and cheese.
Transfer mixture to serving platter, and serve immediately.
To freeze: Prepare recipe as directed. Cool 30 minutes.
Place pasta mixture in a 13- x 9-inch baking dish. Cover tightly with plastic wrap and aluminum foil. Freeze up to 2 months. Thaw in refrigerator 24 hours. Preheat oven to 35
Remove and discard plastic wrap and aluminum foil. Cover with aluminum foil, and bake at 350 for 40 to 45 minutes or until thoroughly heated.
