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Farfalle with Sausage and Peppers

 

3 tablespoons olive oil, divided

1 1/2 pounds hot or sweet Italian sausage, cut into 1-inch pieces

1 large green or yellow bell pepper, seeded and cut into strips

1 large red bell pepper, seeded and cut into strips

1 large onion, sliced

3 garlic cloves, finely minced

1 tablespoon dried basil, crumbled

1 teaspoon dried oregano, crumbled

1 (14 1/2-ounce) can diced tomatoes with juice

Salt and freshly ground pepper to taste

1 pound farfalle pasta, cooked according to package directions

Freshly grated Parmesan cheese

1. Heat 1 tablespoon oil in heavy large skillet over medium heat. Cook sausage until browned. Drain excess grease. Add remaining olive oil to skillet and stir in peppers, onion, garlic, basil and oregano with the sausage. Cook until vegetables are almost tender, stirring occasionally, about 5 minutes.
2. Add tomatoes with juice, season with salt and pepper. Cover and simmer 5 minutes. Add cooked pasta to skillet and toss.
3. Serve immediately, passing Parmesan separately.

Serves 4 to 6.