SAUSAGE AND PEPPER SKILLET
1/2 lb (225 g) East Meats West sauasage
1/2 lb (225 g) whole grain pasta, such as fusilli or rotini
2 tbsp (25 mL) olive oil
1 onion, sliced
1 red pepper
2 tbsp (25 mL) pesto
Chopped, black olives
Slice sausage into rounds. Cook pasta according to package instructions. Drain pasta while reserving 1 cup (250 mL) of the cooking liquid.
Meanwhile, in large skillet, heat oil over medium high heat; brown sausage all over, about 5 minutes. Reduce heat, cover and cook until cooked through, about 10 minutes. Transfer to cutting board and slice.
In same pan, add onion and pepper and cook until onion is tender crisp, about 5 minutes. Toss in cooked pasta, sliced sausage and pesto. Stir, adding enough of the cooking liquid to make a sauce.
Sprinkle with chopped olives and crumbled feta (optional, to taste).