Grilled Sausage and Pepper Penne Serving Size - 6 Prepared By - Elizabeth & Ed Recipe Rating
			3 cups marinara sauce 8 fresh sweet-and-spicy Italian sausage links, about 6 ounces each 1 pound dry penne 1/4 cup olive oil 3/4 medium fresh white onion, thinly sliced 3/4 medium yellow bell pepper, thinly sliced 3/4 medium red bell pepper, thinly sliced 2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1/2 cup freshly grated parmesan cheese Optional Red wine to taste
			Preheat a stovetop grill or the broiler. Grill or broil the sausages until cooked through and nicely browned, about 12 minutes. Let them cool for a few minutes, then place in a covered container and refrigerate until thoroughly chilled, at least 1 hour. With a sharp knife, cut each link at a 45-degree angle into 1/4-inch-thick elliptical slices. Set aside in the refrigerator. Bring a large pot of salted water to a rapid boil. Add the pasta and cook until al dente, 8 to 9 minutes. While the pasta is cooking, heat the olive oil in a large frying pan over medium heat. Add the onion and peppers and cook, stirring occasionally, just until the vegetables become limp, 3 to 4 minutes. Add the sausage slices and cook, stirring, about 1 minute more. Stir in the Marinara Sauce, salt, and pepper and bring the sauce to a simmer. When it begins to simmer, sprinkle and stir in the Parmesan cheese. Drain the pasta thoroughly and immediately toss it with the sauce in a large mixing or serving bowl. Serve family-style or transfer to individual serving bowls, evenly distributing the sausage and vegetables.