Sausage and Penne Marinara

Modified from Simple & Delicious

2 1/2 cups uncooked penne pasta

1 lb Italian sausage links, cut into 1 inch pieces [I left the casings on...it was a pain...I'm either going to cook the sausage whole first or take the casings off next time...I used Johnsville's Sweet Italian with basil...it was awesome!]

1 large onion, diced

1 medium pepper, diced [I used red and yellow...you can use whatever]

1 tbsp canola oil

1 can (14.5 oz) stewed tomatoes, cut up [I used my home canned tomatoes and just used 1/2 quart and diced a bit in the pan]

1 can (8 oz) tomato sauce

1 tsp garlic powder

1 tsp dried basil

1 tsp dried oregano

1/2 tsp salt

1/2 tsp pepper

1 cup frozen peas [this is my addition to get it like Applebee's Penne Rosa Pasta they no longer serve]

1/4 tsp crushed red pepper flakes [I didn't use this]

Grated Parmesan, optional [we didn't]

Cook pasta. Meanwhile, in a large skillet, cook sausage, onion and pepper in oil until sausage is no longer pink and veggies are tender. Add tomatoes, tomato sauce and seasonings, heat through. I boiled a bit to thicken up. Add peas.

Drain pasta, toss with tomato mixture. Sprinkle with cheese if desired.