Cheesy Conecuh Sausage Pasta

This recipe evolved tonight as I was cooking.  I had the basic idea in my mind, but I made it up as I went along.  I've learned that some of my best recipes follow this method!

An added bonus is how quickly this dish is ready to serve. From turning on the stovetop to topping with the basil was 28 minutes.  That works for me on a busy weeknight!

1 lb. Conecuh Smoked Sausage, thinly sliced on the bias

1 t. olive oil

1 medium yellow onion, cut in half and then thinly sliced

1 green bell pepper, seeded, thinly sliced

3 cloves garlic, minced

1/2 t. red pepper flakes

1 t. dried Italian seasoning

freshly ground black pepper

1 (14.5) can petite diced tomatoes

8 oz. thin egg noodles, cooked and drained

2 oz. cream cheese, cubed

1 cup shredded mozzarella cheese

Grated Parmigiano-Reggiano 

Fresh basil, thinly sliced

Add olive oil to a large skillet and heat over medium-high heat.  Add sausage and let the slices begin to brown.  Add in the onion and pepper slices and, stirring frequently, cook another 5 - 6 minutes.  

Stir in garlic, red pepper flakes, and Italian seasoning.  Cook for a minute or two and then stir in the diced tomatoes.  Let the tomato juice reduce by about half.  

Toss in egg noodles and reduce heat to low.  Add cream cheese and mozzarella.  Stir and allow the cheese to melt. Taste and add salt if needed.

Divide pasta onto serving plates and top with grated Parmigiano-Reggiano and fresh basil.

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