i actually added mushrooms to the recipe below, which turned out to be a bit much for me in the protein department. BUT, that means that a better way to go would be to consider skipping the sausage and using mushrooms instead. so, if you're a vegetarian, everything is kosher and if you're an omnivore, you're getting two recipes for the price of one. it doesn't get much better than this.
also, rather than dealing with extra sausage links, i bought two spicy italian sausages from the meat department, removed the casing (i know. . . definitely in the top ten for grossest jobs ever), and then cut the 1/2" slices from what was left. it was delicious i don't have a ton of leftover sausage links taking up space in my tiny, tiny freezer.
Sausage and Veggies with Linguine Pasta
1/2 lb. linguine
1 package (12 oz) sausage links, cut into 1/2" thick slices
1-3 bell peppers (assorted colors make it pretty), coarsely chopped
1-2 tomatoes, chopped
1/4 cup grated parmesan cheese
1. Cook pasta according to package directions.
2. Cook sausage (or mushrooms) and peppers in skillet on medium/high heat for 4-6 minutes (until sausage/mushrooms are browned) and peppers are starting to tender.
3. Stir in tomatoes and cover. Simmer 5-6 minutes until tomatoes are soft.

4. Add drained pasta and mix well.
5. Add in cheese and toss until all ingredients are mixed.
(note: I use tongs for steps 4 & 5 - as with recipes like this - but if you have a better way of getting everything mixed together, let me know!)
Let me know if you try it!!
















