This is one of our favorite McOmber pasta recipes…garlicky cheesy pasta with sausage, roasted red bell peppers, italian sausage, and lots of salty parmesan. We love serving it for guests because it feeds a crowd easily, and is so yummy! The original recipe had you roast fresh bell peppers, then peel the skins off…that was a PROCESS. And totally not needed. You can buy them already done for you in a jar. Look for them by the olives.

12 oz. jar roasted red bell peppers, quartered
3 Tbsp extra virgin olive oil
salt and pepper
1 lb. mushrooms, sliced
1/2 cup packed Italian parsley leaves
1 tsp oregano
1 tsp thyme
2 garlic cloves, coarsely chopped
1 lb. Italian sausages, sliced (removed from casings)
1 lb. penne pasta
1/4 cup reserved pasta cooking liquid
freshly grated parmesan, to taste

Combine parsley, oregano, thyme, and garlic. Heat olive oil in large non-stick skillet. Add mushrooms; cook stirring over medium-high heat until mushrooms are tender and golden brown. Add chopped herb and garlic mixture; saute, stirring 2 minutes. Sprinkle with salt, pepper; transfer to side dish. Wipe out skillet. Place sausage into skillet; cook stirring over medium-high heat until sausage is browned. Transfer to strainer; drain. Keep warm. Cook penne pasta according to package directions, reserving 1/4 cup of cooking liquid. On large, deep platter, combine pasta, red pepper, mushroom and sausage mixture. Add pasta cooking liquid to moisten. Sprinkle with parmesan to taste (we like lots!).

Serves 6