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Skilletini

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Ingredients
  

  • 1 lbs Italian Sausage Links
  • 1 Yellow Bell Pepper
  • 1 Red Bell Pepper
  • 1 Onion
  • 1 Clove of Garlic, minced
  • 1/2 cup Dry Red Wine
  • 1/4 cup Tomato Paste
  • 1 14 oz can Diced Tomatoes
  • 1/4 cup Pesto
  • 1 lbs Penne Pasta

Instructions
 

  • Begin by browning your sausage. Place your sausage in a 12 inch skillet with water about a 1/4 way up the sausage and a drizzle of olive oil. Cook on medium until water evaporates out and the sausage links brown on each side.
  • Remove from skillet and set aside. While the sausage cooks slice the peppers and onions into strips about the size of the penne pasta.
  • As you are working on the sauce cook your pasta to al denta.
    In the same skillet the sausage was in sauté your peppers, onions and garlic, using the moisture from the vegtables to begin deglazing the pan. Cook the vegtables until they begin to soften, but try to keep them a little crisp or “al dente”.
  • Stir in the tomato paste and cook out about a minute. Add the wine and deglaze the pan further if needed. Add in your tomatoes and pesto. Bring to a simmer and allow to thicken slightly into a nice sauce.
  • Slice your sausage and put back in skillet with the sauce and add the cooked pasta and toss to combine. Enjoy with shaved parmesan over the top and some good crusty bread!
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