1/4 cup olive oil
1/2 lb. Italian sausage, crumbled
2 large cloves garlic, minced
1 onion, halved and sliced
1 each red, yellow, and green bell pepper, thinly sliced
salt
1/4 cup chopped sun-dried tomatoes
2 Tbsp chopped fresh basil, optional
1 lb. linguine
1/2 cup grated parmesan cheese
Add sausage to 2 TBS heated oil and cook, then transfer to a plate.
Saute garlic until fragrant, in remaining oil, add onion and saute until soft. Add bell peppers and salt. Toss well. Add 2 TBS water, cover and simmer gently until peppers are tender, about 15 minutes. Stir in sun-dried tomatoes, basil and sausage.
Boil linguine until al dente. Drain and return to pot. Add sauce and toss, then serve, topping each portion with parmesan.
Serves 4 – 6.
