Baked Penne with Italian Sausage and Sweet Peppers Serving Size - 6 Prepared By - DnD Recipe Rating
			2 Tbl olive oil 12 oz hot or mild Italian sausages 3 bell peppers 1 large onion, halved lengthwise and thinly sliced 2 cloves garlic, finely chopped 1 tsp dried basil 1 tsp dried oregano 1/2 tsp salt 1/2 tsp hot pepper flakes 1 can 28 oz can plum tomatoes, including juice, chopped 1/4 C chopped fresh parsley 12 oz penne pasta 1 1/2 C Fontina or Mozzarella cheese, grated 1/3 freshly grated Romano or Parmesan cheese
			In a Dutch oven or large saucepan, heat 1 tbsp oil over medium to high heat; cook sausages for 5 minutes or until browned on all sides. (Sausages will not be cooked through) Remove from pan, cut into slices and reserve. Add remaining oil to pan. Add peppers, onion, garlic, basil, oregano, salt and hot pepper flakes; cook, stirring often, for 7 minutes or' until softened. Return sausage to pan along with canned tomatoes with juice. Bring to boil, reduce heat and simmer for 20 mins. Stir in parsley. Adjust seasoning with salt if needed. Meanwhile, cook pasta in a large pot of boiling salt water until tender but firm. Drain well, place half of the pasta in a perpared baking dish. Pour in half the sauce, layer again with remaining pasta and top with remaining sauce. In a bowl combine cheese, sprikle over top of casserole. Bake uncovered in preheated 350 degress oven for 30 - 35 mins or until cheese is melted and lightly colored.