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1
First salt and boil water for egg Noodles.
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2
Follow package directions if need be.
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3
While pasta is boiling coarsely chop your red onion and green pepper.
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4
Thinly slice 4 to 5 cloves or garlic then set aside.
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5
Slice your spicy sausage into half inch disks.
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6
I used beef sausage but you can use pork if preferred.
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7
Heat up two cast iron skillets.
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8
One for your sausage and one for your vegetables.
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9
Add evoo to both pans and sautee your vegetables in one and brown your sausage in the other.
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10
Add salt, black pepper and red pepper flakes to your vegetables stirring frequently as not to let the garlic burn.
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11
Your egg noodles should be ready to be drained at this point.
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12
Drain in a colander and run cold water to stop the cooKing process.
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13
Get a large miXing bowl and dump drained noodles in.
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14
Dump your sausage in the bowl straight from the pan with the oil and all.
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15
Dump your vegetables in straight from the pan oil and all as well.
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16
Mix all ingredients.
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17
Adding the garlic powder, more salt, pepper, red pepper flakes and parsley flakes to taste.
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18
Also add in a more extra virgin olive oil to taste.
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19
Toss.
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20
Serve topped with shredded parmesan cheese.
