Penne Pizza Pan-fry

Andy made up this recipe a few weeks ago when I got sweet italian sausage for a crazy good price and bought a lot of it. We really liked it, and made it again this week to bring to a friend. The second time I made it, I boiled the sausages for about 8 minutes (prick with a knife first) then cut into slices and pan fried.

• 3 Italian Sausages cut into thin slices (best done when cold, or partially frozen)
• 1/2 c diced bell pepper
• 1/2 c diced onion
• 4 garlic cloves, finely diced, or pressed
• 1/2 can of diced tomatoes (petite)
• 7 oz of penne pasta
• 30 slices of turkey pepperoni (approximately 1 oz), cut into thin ribbons
• 1/2 T dried oregano
• 1/2 T dried basil
• 1/3 can chickpeas, drained and rinsed
• 2/3 c plain yogurt
• 1/2 cup spaghetti sauce
• shredded parmesan (optional)

1) Place pasta in boiling water.
2) Pan fry sausage in a large, deep sided skillet. Drain most of the oil from the pan, and set aside.
3) Saute onions, peppers, garlic, and pepperoni in remaining oil over medium heat until the onions and peppers are soft.
4) Add chickpeas, oregano, and basil, and continue cooking until onions begin to turn golden brown (about 3 minutes).
5) Drain liquid from tomatoes, add to onion mixture along with yogurt and spaghetti sauce, stir to combine. More yogurt or spaghetti sauce can be added to achieve your desired consistency.
6) Simmer for 2-3 minutes, then stir in drained pasta.
7) Serve with shredded parmesan