To de-case the sausage:
With the tip of a knife, cut the sausage along the top of the link, end to end. Be sure not to cut all the way through the sausage.
Flip sausage over, cut side down.
Grab the split casing on one end with your thumb and forefinger and pull back the casing.
To make the process a bit easier, place the uncooked sausage in the freezer for about 15–20 minutes before slicing. The sausage will firm up a bit, which will help prevent the meat from sticking to the casing.
- 1 package (16 ounces) penne pasta
- 1 package (16 ounces) Johnsonville Ground Hot Italian Sausage or 1 package (19 ounces) Johnsonville Hot Italian Sausage Links, casings removed
- 2 Tablespoons olive oil
- 1/2 medium red bell pepper, sliced
- 1 small poblano pepper, sliced
- 1 jalapeno pepper, seeded and sliced
- 1/2 medium onion, sliced
- 3 garlic cloves, minced
- 1 Teaspoon dried oregano
- 1 Teaspoon ground cumin
- 3 Cups tomato sauce
- 2 Cups shredded smoked mozzarella cheese
- Salt and pepper to taste
Preheat oven to 400 degrees F.
Cook pasta according to package directions for al dente doneness; drain and set aside.
In a large skillet, cook sausage in 1 tablespoon olive oil until fully cooked and browned, about 5–7 minutes.
In a separate skillet, sauté the peppers, onion, and garlic in 1 tablespoon olive oil until tender. Season with oregano, cumin, and a pinch of salt and pepper.
Add sausage to the peppers mixture; cook for approximately 3–5 minutes.
Add pasta; toss to combine.
Stir in the tomato sauce and remove from heat.
Transfer to a baking dish and sprinkle with cheese.
Bake for 10 minutes or until cheese is melted and golden brown. Enjoy!