Penne Pasta with Fresh Herbs & Sausage

Source: me

serves 2

olive oil, pepper-flavored if available
three hot Italian sausages (Loblaw's not bad)
1 chopped onion
1/2 chopped red bell pepper
1 handful of a mixture of fresh rosemary, sweet marjoram, oregano and thyme, finely chopped
75 grams or so of chopped prosciutto
a splash or two or three of Tabasco
penne pasta, enough for two
3/4 cup crumbled feta
1/2 cup parmesan, freshly grated if possible!

• Bring a large pot of water (and a dab of olive oil) to boil and add the penne. Boil til done (about 10 minutes). Drain. Do the remaining steps while the pasta is boiling.
   
• Slice sausage casing open and squeeze out the innards into a heated non-stick skillet. Squeeze out the filling so that it drops in roughly 1" diameter globs. Sauté the sausage blobs until browned and half-cooked. Add the chopped onion, chopped herbs and prosciutto. Continue sautéing until the onions are cooked.
   
• Place the cooked pasta, sausage, and cheese in a large bowl and toss. Add oil as required. Add Tabasco to taste. Serve.

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