This Italian Sausage and Pasta Skillet is a favorite at my house. We may be from the South but we all love Italian food almost as much as Southern food. I serve it right from the skillet along with some Italian bread for a meal. This is favorite to make with fresh green peppers, green onions, fresh herbs and tomatoes from the garden in summer.
1 package Johnsonville Mild Italian Sausage (could use smoked sausage or whatever you like. These come about 5 to a package and about a pound in weight)
1 cup chopped green pepper or can combine red, green and yellow
1 cup chopped green onions or just plain onion
1 (4 ounce) can mushroom pieces, drained
1 (4 ounce) can green chilis, drained (could use fresh banana peppers or jalapeno peppers)
2 cloves of garlic, peeled and chopped or mashed
1/4 teaspoon black pepper
1/2 teaspoon salt
1 tablespoon chopped fresh basil or 1 teaspoon dried
1/4 teaspoon rubbed sage
1/4 teaspoon ground thyme
1/2 teaspoon dried marjoram leaves, Optional
1 (14.5 ounce) can chicken broth
1 (14.5 ounce) can petite diced tomatoes or 2 cups fresh chopped tomatoes
2 cups rotini pasta
Fresh parsley for garnish, Optional
1 cup shredded cheese (I use Parmesan)
Remove the skins from the Italian sausage, chop and add to skillet along with green pepper, onions, mushroom pieces, green chilis, garlic cloves, black pepper, salt, basil, sage, thyme and marjoram. Cook until sausage is browned. Drain if needed. Add the chicken broth and tomatoes along with the pasta. Bring to a boil, reduce to simmer, cover and cook about 20 minutes or until pasta is done. Garnish with fresh parsley and sprinkle shredded cheese on top. Makes 6 to 8 large servings. Enjoy!
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