Hamburger Penne Pasta

Serves 4-6

• 2 tablespoons olive oil
• 1 pound ground beef
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1 medium red pepper, chopped
• 1 jalapeno pepper, chopped
• 3 cloves of garlic, minced
• 8 ounces of white button mushrooms, sliced
• 8 ounces penne pasta
• 1 28 ounce can diced tomatoes
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 1/2 cup grated Parmesan cheese

Directions

Heat 1 tablespoon of olive oil in a large skillet over medium high heat. Add the ground beef to the pan, breaking it apart with a spoon. Season with 1 teaspoon of salt and 1/2 teaspoon of ground pepper. Cook the beef until it is well browned and crispy bits have formed. Remove the beef from the pan to drain. Meanwhile, cook the penne pasta in a large pot of salted water for half the time on the package directions. Drain.

Return the pan to the burner adding 1 tablespoon of olive oil, if needed. Add the onion, mushrooms, garlic and chopped peppers to the pan, cooking until the vegetables are softened, about 5 minutes.

Add the diced tomatoes and the cooked beef to the pan, bringing the mixture to a boil. Season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Add the penne pasta to the pan, stirring to combine. Cover the pan, reduce to simmer and cook for 10 minutes. Remove from the heat.

Sprinkle the pasta mixture with the grated Parmesan cheese. Cover the pan and let sit for 10 more minutes. Serve with a side salad and your favorite green vegetable.