Creamy Pasta with Sausage and Peppers

This recipe was demonstrated and sampled by Chef Lisa Brisch of Dinner Thyme at the Co-op Farmers Market Harvest Festival on Sunday, September 12, 2010.

Creamy Pasta with Sausage and Peppers 

By Chef Lisa Brisch of Dinner Thyme

Serves 6

Ingredients
1 tablespoon olive oil
1 medium onion, sliced
1 red bell pepper, seeded and sliced
1 green bell pepper, seeded and sliced
6 garlic cloves, minced
1/4 teaspoon red pepper flakes, or to taste
1 pound sweet or hot Italian sausage, casings removed
2 (14.5-ounce) cans canned diced tomatoes with garlic, oregano, and basil 
1/2 cup white wine
1/2 cup low-sodium chicken broth
8 ounces penne pasta
1/4 cup heavy cream
1 cup mozzarella cheese
1/4 cup chopped fresh basil
Salt and freshly ground black pepper, to taste

Directions:

In a large skillet, heat oil over medium-high heat. Add onion and peppers; sauté until softened, about 5 minutes. Add garlic and red pepper flakes; cook 30 seconds.

Add sausage and cook until no longer pink, breaking up meat with spatula or wooden spoon.

Add tomatoes with their juices, wine, broth, and pasta. Bring to a boil, reduce heat, cover skillet and simmer 12 minutes or until pasta is cooked to your desired tenderness.

Add cream and cook 1 minute to heat through.

Add cheese and basil. Taste for seasoning.