EVERYTHING BUT THE KITCHEN SINK PASTA
Ingredients
- 1 box 16 oz. Penne pasta
- 1 1/2 lbs. Italian sausage
- 1 large red pepper cut into strips
- 1 onion diced
- 8 oz. mushrooms sliced
- 2-3 cups Brussels sprouts
- salt & pepper
- Alfredo sauce
- Parmesan cheese
Instructions
- Cook pasta according to package directions, drain and keep warm.
- Saute sausage in large skillet until browned and crumbly. Drain on paper towels. Pour off all but 2 Tablespoons of sausage grease in skillet.
- Cook Brussels sprouts and mushrooms over medium high heat until mushrooms turn golden and sprouts begin to brown, stirring frequently. Add onion and peppers, season with salt & pepper, and continue to cook until softened.
- Return sausage to pan and add pasta. Stir. Once everything is combined add Alfredo sauce to taste.* Heat through and serve with Parmesan cheese.
- *If you want to make this ahead of time, transfer ingredients to a casserole dish, and use enough sauce to keep it moist. Top with Parmesan cheese, refrigerate and bake at 350 degrees until hot and bubbly.
Notes
adjust ingredient amounts to your taste