Barham Basics Penne with Spicy Italian Brat + Portobello Pasta Sauce

1 pound penne or rigatoni pasta

1 package Barham Family Farm Spicy Italian Brats, sliced into 1-inch pieces

1 tablespoon olive oil

1 red bell pepper, stem and seeds removed, thinly sliced

1 bunch broccolini, steamed and sliced in 1-inch pieces

1 pound penne or rigatoni pasta

1 (16-ounce) jar Barham Family Farm Portobello Mushroom Pasta Sauce

Boil water in a large pot and cook pasta according to package directions. Drain pasta and set aside.

In a skillet, brown the brats over medium heat for 4 to 5 minutes. Remove sausage bits and place on a plate lined with paper towel. Reserve the fat in the pan. Add oil and bell pepper. Cook pepper over medium-low heat until softened, about 4-5 minutes. Add pasta sauce to the skillet and simmer on low.

Add sausage to pasta sauce and heat through. Ladle sauce over pasta and stir to distribute sauce evenly over noodles. Serve immediately with grated cheese.