GRILLED SAUSAGE AND PEPPER PENNE
California Pizza Kitchen Restaurant Recipe
8 spicy Italian sausage links
1 pound dry penne
1/4 cup olive oil
3/4 medium 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
Prepare the Marinara Sauce and set it aside. Preheat a stovetop grill or 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 chilled, at least 1 hour. With a sharp knife, cut each link at a 45 degree angle into 1/4 inch thick 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 and toss it with the sauce in a large bowl.