Penne D'Allessandria(Serves 4)

• 6 red bell peppers, cut in 1/2-inch slices
• 6 Tbsp. olive oil
• salt and freshly ground pepper
• 1 lb. white mushrooms, sliced
• 1/2 c. packed Italian parsley
• 1 Tbsp. fresh oregano leaves
• 1 Tbsp. fresh thyme
• 2 garlic cloves, chopped
• 1 lb. Italian sausage, sliced (removed from casings)
• 1 lb. penne pasta
• grated Parmesan or Romano cheese

1. Heat oven to 450u0b0.
2. Place pepper slices in a 9 x 13-inch baking dish and drizzle with 3 tablespoons olive oil.
3. Salt and pepper to taste.
4. Bake until peppers are charred on edges and tender, stirring occasionally (30 to 40 minutes).
5. Remove from oven.
6. Finely chop parsley, oregano, thyme and garlic together and set aside.
7. Saute mushrooms in 3 tablespoons olive oil until tender.
8. Add chopped herbs and stir for 2 minutes.
9. Transfer to side dish and wipe out skillet.

red bell peppers, olive oil, salt, white mushrooms, italian parsley, oregano, thyme, garlic, italian sausage, penne pasta, romano cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=443210 (may not work)