Penne with Sausage and Roasted Peppers

5 red bell peppers
2 tablespoons olive oil, divided
2 onions, cut in 1-inch dice
3 tablespoons minced garlic
8 links sweet Italian sausage, casings removed (I used turkey sausage which was quite tasty)
2 tablespoons chopped fresh rosemary
1 14 ounce can diced tomatoes
salt and pepper
1 pound penne, cooked
grated Parmesan cheese

Preheat oven to 425

Roast peppers until skin blackens and blisters. Transfer to a bowl and cover with plastic wrap. Let cool for 30 min. Remove skin, stem and seeds. Cut in 1-inch squares and reserve. (if this seems like too much work, you can use jarred roasted red peppers, just rinse and cut)

Heat 1 tbl olive oil in skillet. Add onions and saute over medium heat until tender. Add peppers and cook until soft. Add garlic and cook for 5 minutes. Remove from pan.

Add remaining 1 tbl of olive oil to the pan and brown sausage meat, breaking up with a spoon, for 10 minutes, or until cooked. Add pepper mixture and rosemary. Stir in tomatoes, bring to a simmer and cook for 7-8 minutes. Season with salt and pepper to taste.

Serve over cooked penne pasta. Top with Parmesan cheese. Makes 6 servings.