½ pkg. (8.8 oz.)

penne pasta

½ pkg. (250g)

1 Tbsp.

canola or olive oil

15mL

1/2 cup

Spanish or red onions, sliced

125mL

1 lb.

hot Italian sausage

500g

1/4 cup

white wine

50mL

hot peppers or hot sauce to taste

1 cup

red or yellow peppers, sliced

250mL

1 to 1½ cups

canned or whole marinated mushrooms

250mL to 375mL

½ to 3/4 cup

pitted olives

125mL to 175mL

½ to 1 cup

marinated or canned artichokes

125mL to 250mL

½ cup

sun-dried tomatoes (optional)

125mL

Cook pasta while preparing topping. Pour the oil in a pan, and sauté onions and sausage. Add wine, hot peppers or hot sauce, mushrooms, olives, artichokes and sun-dried tomatoes, if you prefer. Cook to let flavours blend. Spoon topping on top of penne.

We call this expanding pasta because after you eat, it seems to expand in your stomach and you feel very full! Serve with a salad.

Submitted by:
Brenda Borley
Starbuck, Manitoba