• 8oz cooked Italian Sausage links
• 24oz Carbone Sweet Pepper and Onion sauce
• 1lb Penne Rigate cooked pasta
• 1oz grated Parmigiano cheese
• Salt to taste
• Fresh basil leaves to garnish

1. Cut 8oz cooked Italian Sausage links into 1/8 inch rounds and combine with 24oz Carbone Sweet Pepper and Onion sauce in a medium, saucepan and bring to a summer over med-low heat.

2. Toss with 1lb Penne Rigate cooked pasta and 1oz grated Parmigiano cheese.

3. Add salt to taste and garnish with fresh basil leaves.