Pasta Presto

I found this recipe at Passionate Homemaking and it is absolutely delicious. I had never tried rice pasta prior to fixing this dish, but now I prefer it over regular pasta. It's much easier to digest, healthier, and doesn't leave me with that heavy, full feeling I normally get with regular pasta. The texture is very similar to regular pasta too. The only thing I found was it does get sticky if you let it sit without water for anytime. So once it's drained, make sure to dish it out. I found our rice pasta at Trader Joe's, but I'm sure you can find it at any grocery store.

Ingredients:

• 1 package (16 ounces) brown rice penne (or spaghetti) pasta ("preferred due to the low amount of phytates over other whole grain pastas, unless sprouted"-PH)
  
• 2 teaspoon olive
  
• 4-5 cups (1/4 inch thick) sliced red bell pepper (approx. 4 large bell peppers- any color bell pepper will work)
• 1 teaspoon sea salt, divided
• 16 ounces Italian sausage or as much as you like in a pasta dish (I use the Spicy Italian Chicken sausage from Trader Joe's. One package works just fine.)
• 2 teaspoons dried oregano
• 2 garlic cloves, minced
• 1 cup (about 1, 5-6 oz small container) crumbled feta cheese
• 1 (15 oz can) black or kalamata olives, sliced (I don't like olives, so I leave this step out)
  
• 1/2 teaspoon black pepper

Directions:

1. Cook the pasta according to the package directions. Undercooking is best, as it will continue cooking when you add to the other ingredients.
2. Saute the bell peppers and 1/2 teaspoon salt for 2 minutes in olive or coconut oil. Remove casings, if necessary, from the sausage. Add sausage, oregano, and garlic to pan; cook for 4 minutes until sausage is done; stirring to crumble. Add pasta, 1/2 teaspoon salt, cheese, olives, and black pepper; cook for 2 minutes or until thoroughly heated, stirring frequently.
3. Yield: 6-8 servings