1/2 pound mild Italian sausage
1 clove garlic, minced
1/2 teaspoon Italian herbs
1/2 cup each green, yellow and red bell peppers, cut into
1/2 to 3/4 inch chunks (or 1−1/2 cups green if yellow
and red aren't available)
1/2 medium onion, cut into 1/2 to 3/4 inch chunks
3 or 4 medium mushrooms, sliced
Serves 2 (or 3 light eaters)
Brown sausage in nonstick skillet over medium high heat, breaking it up as it cooks.
Drain off fat.
Add garlic and herbs.
Add peppers, onions and mushrooms.
Cook quickly until vegetables are just crispy tender.
Serve with a side of fresh cooked vermicelli topped with a tomato pasta sauce (I use Five Brothers' Marinara with Burgundy Wine), and fresh grated Parmesan cheese.