Hearty sausage and peppers is a favorite in this family, especially piled onto bulky rolls. For a healthier twist, I prepared this version over whole wheat penne, and substituted lean Italian chicken sausage that gets caramelized when flashed in the pan.
Red, yellow and orange peppers marry with onions in heart healthy olive oil, bringing out their natural sweetness. While I typically insist on making my own sauce, I cut down on prep time with jarred bolognese. When paired with pre-cooked chicken sausage you have a satisfying weeknight meal in a pinch!
TSJ Tip: Get your kids in the kitchen! Miss MnM loved snacking on the vibrant veggies as I cut them into strips, pointing out the colors, and keeping me company while I cooked.
Looking for more healthy dishes? Tune in to this month’s CT Style segment, Wednesday January 20th at 9am on News 8!
A few drizzles olive oil
12 oz. pre-cooked Italian style chicken sausage, sliced into rounds
1 red pepper
1 yellow pepper
1 orange pepper
2 yellow onions
16 oz. your favorite bolognese sauce
About 3 cups whole wheat penne
Boil penne according to box directions.
Cut peppers and onions into strips. Drizzle olive oil in pan and sauté over medium heat until onions are translucent and peppers are tender. Do not caramelize the onions, but a little charring on both is good.
Cut chicken sausage into rounds. Once peppers and onions are about ready, push to one half of pan. Add chicken sausage to other half, and sear on each side. They are already cooked, so you are just warming and giving them a golden brown exterior.
Add entire jar of sauce to pepper, onion and sausage mixture. Stir well.
Toss in cooked penne.
Mix together and enjoy!
