Sausage and Penne Pasta Salad

1. 1

   Boil the penne to al dente, drain, rinse cool, and set aside.

2. 2

   Add the oil to a large 3 quart saucepan, heat on low, and add the onions and salt.

3. 3

   When the onions begin to turn translucent, add the pepper flakes and fennel seed, and stir.

4. 4

   After a minute or so if stirring in the flavors, add the pork and Provolone, and stir them in.

5. 5

   Add the mashed tomato while cooking the pork, and stir it all in

6. 6

   You likely have a build-up of liquid after a moment or two.

7. 7

   Separate the cooked sausage from the broth, and set the cooked sausage aside.

8. 8

   Put the mushrooms and peppers in the broth, and cook both.

9. 9

   Add water if and as needed.

10. 10

    Then set the mushrooms and peppers aside, and pour the broth into a container and store for a soup or something for later.

11. 11

    Combine the sausage, penne, mushrooms, peppers, basil, olives, and Romano cheese , and toss.

12. 12

    Season with any additional salt or red pepper flakes as desired, cool, serve, and enjoy!

* Per serving · 4 servings · Values may vary.