I know that I got this recipe from the Desperation Dinner ladies newspaper column years ago, but I never wrote it down anywhere. There's really nothing complicated to making it.
However despite the fact that they have made this together several times for "Mom Works On Mondays And SC Needs To Learn To Cook" dinners, SC and the Man somehow still need a recipe for this. So here it is.
You can slice fresh peppers and onions for this, but it increases the prep time.
Radiatore pasta is a little ruffled shaped pasta--if you can't find it I'd use rotelli/rotini. Oddly enough, our current source for this pasta is a small Amish supermarket in Bird In Hand, PA......
Radiatore W/Sausage And Peppers
1 package (about 1 1/3 lbs) turkey sausage links (we usually use the sweet ones)
1 package frozen pepper and onion stir fry mix OR 2 red or yellow peppers and 1 yellow onion
1 pound radiatore or other pasta
Cook the pasta in boiling water according to package directions while you are preparing the sausage/pepper mix.
Remove the sausage from its casings and crumble the meat into a large skillet that has been sprayed with cooking spray. Begin to cook on a low heat.
As the sausage cooks, add the vegetables.
If you are using frozen pepper mix, just break the pepper strips into smaller pieces and add them along with the onions. If you are using fresh vegetables, slice into small pieces and add them as you cut them, then do the same for the onion.
Keep stirring the mixture. The turkey sausage is pretty low fat, but there should be enough moisture from the vegetables (especially if you're using the frozen ones) to keep things moist. If need be, add a tablespoon or so of olive or canola oil.
As soon as the turkey is cooked through, this should be done, Toss with the drained pasta and serve.