Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon Olive oil (optional)
  • 1 pound mild Italian Sausage (bulk or removed from its casings)
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced green bell pepper
  • 1/4 cup chopped onions
  • 4 garlic cloves, minced
  • 4 ounces sliced pepperoni (save a few pieces whole to use as garnish)
  • 24 ounces jar pasta sauce (marinara, meat or sausage flavor works best)
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried oregano
  • 3 cups water
  • 1 pound dry uncooked short pasta (like rotini or penne)
  • Salt and ground black pepper to taste
  • 1 1/2 cups mozzarella, shredded
  • 1/4 cup sliced black olives
  • Chopped fresh parsley or basil for garnish

Instruction

  • Heat a Dutch oven or large pot over medium high heat. Add the oil (if needed) and when heated add the sausage and brown, crumbling the sausage as it cooks for about 4 minutes or until cooked through. Drain any extra fat, if needed.
  • Add the red and green bell peppers and onions and cook for an additional 3-4 minutes, stirring frequently. Add the garlic and pepperoni and cook for an extra minute.
  • Stir in the pasta sauce, Italian seasoning and oregano. Add the water and season lightly with salt and ground black pepper. Stir and bring to a boil.
  • When boiling, add the pasta, stir and reduce the heat to low. Cover and simmer for about 12 to 15 minutes or until the pasta is tender, stirring a few times through the cooking process.
  • Remove from the heat and stir in the mozzarella cheese. Add the olives and mix to combine. Taste and season with salt and ground black pepper, if needed.
  • Serve immediately garnished with fresh parsley or basil (optional)