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Baked Pasta with Sausage and Peppers Ingredients

1 1/2 pounds Tarantino’s* mild Italian sausages, cut into 1-inch chunks 1 large onion, sliced 1 large green bell pepper, sliced 1 large red bell pepper, sliced 4 garlic cloves, sliced 1 28-ounce can diced tomatoes in puree 1 15-ounce can tomato puree Salt 1 pound penne pasta 8 ounces shredded mozzarella cheese 1/2 cup freshly grated Romano cheese

• Preheat oven to 400 F.
• In a nonstick pan, cook sausage over medium-high heat until browned, stirring occasionally. Drain fat, then reduce heat to medium.
• Add onion, peppers and garlic; cook for about 10 minutes, or until vegetables are tender. Stir in diced tomatoes, tomato puree and 1/4 teaspoon salt; simmer on low for 10 minutes.
• Meanwhile, bring a large pot of water to a boil with a dash of salt. Add pasta and cook until almost done. Drain pasta, return it to the pot, and stir in the sauce and mozzarella.
• Transfer pasta mixture to a 9-by-13-inch baking dish and sprinkle with Romano cheese. Bake, uncovered, for 20 minutes, or until browned.
• Let stand for 10 minutes before serving. Makes 8-10 servings.

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