Fusilli with Sausage, Spinach, Feta and Olives
Ingredients
- 1 lb. fusilli (or pasta of choice), cooked to package directions, drained and kept warm
- 2 Tbs. extra virgin olive oil
- 1 C. green bell pepper, seeds and membranes removed, finely chopped
- 1 lb. fully cooked chicken sausage with spinach and feta, thawed if frozen and cut into bite sized pieces
- 1 pkg. Bertolli Premium Sun Ripened Tomato & Olive Pasta Sauce
- Fresh cilantro sprigs for garnish (optional)
- Fresh, crumbled feta cheese for garnish
Directions
Heat olive oil in a large nonstick skillet until hot but not smoking. Add the green pepper and sausage; cook until heated through, about 5 minutes. Pour the pasta sauce over the sausage-pepper mixture and heat through, about 5 minutes.
Place the warm pasta in a large serving bowl and spoon pasta sauce over. If desired, garnish with cilantro and feta. Serve immediately.
