Another meal that I don’t particularly anticipate to be awesome winds up being awesome, and no pictures. LOL
This was originally based on a recipe by Rachael Ray, but I’ve corrupted it enough that now it’s pretty much mine LOL
Roasted Sausage & Peppers w/Spaghetti
- 1 lb. sweet Italian sausage
- 2 yellow peppers, sliced into strips
- 1 red pepper, sliced into strips
- 1 14 oz. can diced tomatoes or 2 fresh tomatoes, diced
- Olive oil
- basil, dried
- spaghetti, cooked according to directions
Toss strips of peppers with a light coating of olive oil, salt & pepper. Spread into a single layer on a lined baking sheet and bake for 20 minutes on 350°.
Arrange sausage links on another foil lined baking sheet, drizzle with olive oil and roast those for 20 minutes or until done inside.
(meanwhile, you’re boiling your spaghetti)
Once sausage is fully cooked, slice into 1/2” discs onto peppers baking sheet and toss together to combine. Add the tomatoes and sprinkle with a generous dose of basil. All I had was dried, but that worked well.
Once spaghetti is finished cooking, drain and return to pan. Then add sausage, peppers & tomatoes and all their yummy juices directly to spaghetti pan and toss to coat.