Pasta with Roasted Red Peppers and Sausage

This dish should really be called "I was short three ingredients so I came up with this." On paper the original recipe was much more elaborate, but when I came up a few ingredients short, I compromised and voila. However, in the end it was a success!! It's one of those tried and true recipes that we go back to at least once a month. Super easy to make, super flavorful and always a crowd pleaser. So next time you are in the mood for Italian and want something a bit on the spicy side, try this!

                                    Pasta with Roasted Red Peppers and Sausage

2 tablespoons of Extra Virgin Olive Oil
6 links of Hot Italian Sausage (or if you prefer things a bit on the milder side, use Sweet Italian Sausage)
1 medium onion, finely chopped
1 lb. of pasta (penne, campanelle, ziti, farfalle, etc.)
3 cloves of minced garlic
1 12 oz. jar/can of roasted red peppers, chopped
1/4 teaspoon red pepper flakes
1/4 cup chopped fresh basil
1/2 cup grated Parmesan cheese

Cook the pasta according to the package directions for al dente. Drain and keep warm.

While the pasta is cooking, heat the olive oil over medium high heat in a large skillet. Remove the sausage from the casings and break apart while cooking. Cook for 5 minutes or until the edges are browned. Drain if necessary. Add the onions and cook, stirring occasionally, for 5 minutes.

Add the garlic, pepper flakes and roasted red peppers. Heat through .

Pour the sausage mixture over the pasta and immediately top with the Parmesan cheese and the fresh basil.