Ingredients:
1 lb mild Italian sausage
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 cup chopped onion
2 cloves garlic, minced
1 1/4 cups light cream
1/4 cup snipped fresh parsley
1 teaspoon dried marjoram, crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
10 ounces cooked pasta (your choice)
Directions:
In a large skillet over medium-high heat, cook the Italian sausage, breaking it into pieces as it browns. Add the chopped green and red bell peppers, chopped onion, and minced garlic. Continue cooking until the sausage is fully browned and the vegetables are tender.
If the pan has excess fat, drain off most of it, leaving a small amount for flavor. Return the skillet to medium heat and stir in the light cream, snipped parsley, crushed marjoram, salt, and black pepper. Bring the mixture to a gentle boil, then reduce the heat and simmer. Cook, stirring occasionally, for 6–8 minutes or until the sauce begins to thicken slightly.
Add the cooked pasta to the skillet and toss with the sausage and vegetable mixture until the pasta is evenly coated. Sprinkle in the grated Parmesan cheese and stir until it melts into the sauce. Taste and adjust seasoning if needed.
Serve immediately while hot.
Servings: 4
Preparation time: 15 minutes
Total time: 45 minutes