- 8 ounces dry bow-tie pasta
- 12 ounces sweet Italian sausage, cut into 3/4-inch pieces
- 1 1/2 cups thinly sliced onion
- 1 1/2 cups thinly sliced red bell pepper
- 1 1/2 cups thinly sliced green bell pepper
- 1 1/2 cups thinly sliced yellow bell pepper
- 2 (15 ounce) cans CONTADINA® Tomato Sauce
- 1/2 teaspoon dried oregano
- 1/4 cup grated Parmesan cheese
- Cook pasta according to package directions; drain.
- Meanwhile, cook sausage and onion in large non-stick skillet until sausage is lightly browned. Drain if needed. Add peppers; cook 2 minutes, stirring frequently.
- Add tomato sauce and oregano. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes.
- Stir in pasta and toss with Parmesan cheese.