If you’re using a raw Italian sausage, you will need to cook it first. Most pork Italian sausages are raw, while chicken Italian sausages are cooked. Check your package and cook according to package instructions. Slice the sausage when cool.
While preparing the sausage-veggies-sauce portion of this recipe, prepare the pasta at the same time. Cook 8 oz of penne pasta according to package directions. Do not drain pasta when done.
In an extra large skillet (with high walls) add the olive oil over medium-high heat. Add the bell peppers and cook for 2 minutes. Then add the red onion and cook until the veggies are tender-crisp, about 4-5 minutes.
Add the garlic and cook until fragrant, about 1 minute. Lower the heat to medium-low and add the marinara. Stir to coat the veggies in the marinara and then add a pinch of crushed red pepper flakes.
Add the sliced, COOKED Italian sausage and toss to coat. Cook until the sausage and the sauce are heat thoroughly.
When the pasta is done cooking, use a large slotted spoon to remove the pasta from it’s water, shaking off excess water, and place the pasta into the skillet. Stir to coat the pasta in the marinara. Add a little bit of the starchy pasta water to the skillet to allow the sauce to better adhere to the pasta.
Add the chopped fresh parsely, stir, and remove from heat. Divide the pasta between bowls and serve. Enjoy!