Nikkihush Garlic and Herb Italian Sausage and Bell Pepper Penne

6 cup Mueller’s Penne Rigate pasta
10 tbsp Canola Oil & Extra Virgin Olive Oil, Pompeian OlivExtra (by CURLYSIN)
1 serving Knorr Garlic and Herb Sauce Mix (full packet prepared with 1tbsp butter and 1.5 c skim milk) (by NIKINIKININE)
520 gram(s) Costco Mild Italian Sausage (1 sausage) (by BEAHOME)
1.5 serving 1 Med. Green Bell Pepper
2 serving Red Bell Pepper, Fresh, Sweet, Raw (Large [3-3/4"+ L, 3" + Dia], or 164 grams) (by MISTERTOAD)
3 oz Onion, sweet, raw
1 tsp Italian Herb Seasoning - McCormick (by JCO0715)
2 tsp Pepper, black
2 tsp Salt
1 oz Cheese - Parmesan (shaved) (by CSIENK)
.60 cup Parmesan Cheese, grated

Begin by cooking italian sausage until almost cooked through. Keep adding water to sausage so it doesn't burn. Add 1 tsp olive/canola oil blend halfway through cooking, then chop up each of 4-5 italian sausages into bite size pieces. Return to pan. Add garlic powder, and ample italian seasoning, mccormick steakhouse seasoning grinder, and continue to cook until nicely browned and thoroughly cooked. Set aside. In the meantime, cook pasta til barely al dente. Set aside, do not cool. In the same pan you cooked sausage, do not drain. Add 4-5 tbsp olive/canola oil and heat up, scraping sides of pan. Add 2 cloves finely chopped garlic. Cook on MED until hot. Add 1 envelope of Knorr Garlic and Herb sauce mix, and whisk until no lumps. Once heated, add 1 - 2 cups of milk and whisk until thick and creamy. Set sauce aside. Cook 2 large red peppers, 1 large green pepper and 1/2 to 1 onion in pan drippings til crisp/tender. Add 1 tsp oil if needed. When cooked, add sauce, sausage and vegetables to cooked pasta. Top with shaved and grated parmesan and mix thoroughly. Delish!

Serving Size: Makes 8 - 10 4 - 6 oz servings

Number of Servings: 8

Recipe submitted by SparkPeople user NIKKIHUSH.