Ingredients: 1 lb. sausage apple chicken or something tasty 3 small onions - peeled and sliced 1 Large Green Pepper - cored and sliced into chunks 4 ozs. Mozarella cut into chunks 1 lb. Pasta - Something tubular - Photo shows radiatore Spices: 2 t. dried oregano, 1/2 t. Thyme, Sea Salt and pepper to taste
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 | I usually parboil sausage for 10 minutes or so before sauteeing. Poke the casing and drawin completely when finished. Sausage can then be cut into slices and sauteed until browned or even better remove the casings completely by slitting down the side and saute the ground sausage. Pick something with a lot of flavor like chicken apple or some other high quality sausage. Set aside when cooked. |
 | Saute the onion until caramelized in the same pan and add the green pepper the last 10 minutes of cooking time or at the same time you add the pasta to a pot of boiling water. |
 | Cut up tomato. |
 | Combine all ingredients for the final 5 minutes to insure everything is hot. Add the mozarella and pasta which should be cooked al dente as the pasta cooks a bit more as it is tossed in pan with the spatula working the ingredients to evenly coat the pasta. The ingredients should be nearly dry or perhaps a little sauce but not wet. Note how the bottom of the pan only has a bit of liquid. |
 | Mazarella cheese cut up and ready to add to pasta in the final tossing. |
 | The finished dish. |
