Pasta with Sausage and Peppers

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  Italian Pork Sausage(227g)
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  Vegetable oil(15g)
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  Bell Pepper
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  Yellow Onion
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  Pasta Sauce, Marinara, Canned(680g)
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  1/2 tsp dried basil ($0.05)
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  Oregano, Dried(3g)
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  Red pepper flakes(1g)
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  Pasta, Penne, White, Dry(227g)
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  Cheese, Feta, Crumbled(28g)
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  Parsley, Fresh(15g)

Instructions

1. 1Bring a large pot of water to a boil over high heat. Once boiling, add the penne and cook 9–11 minutes, stirring occasionally, until al dente. Drain in a colander and set aside.
2. 2While the water heats, heat the vegetable oil in a large skillet over medium-high heat. Add the Italian pork sausage and cook 3–4 minutes per side until deep brown on the exterior (it will not be cooked through yet). Transfer to a cutting board.
3. 3Slice the sausage into ½-inch medallions. Return the sliced sausage to the skillet and cook over medium-high heat 4–5 minutes, stirring occasionally, until no longer pink inside and the cut sides are browned. Transfer to a clean plate.
4. 4Slice the bell pepper and onion into thin strips. Add them to the skillet and cook over medium heat 4–5 minutes, stirring occasionally, until softened and lightly caramelized at the edges.
5. 5Return the sausage to the skillet. Add the marinara sauce, dried oregano, and red pepper flakes. Stir to combine and simmer over medium heat 3–4 minutes until heated through.
6. 6Add the drained pasta to the skillet and toss until evenly coated with sauce.
7. 7Divide the pasta mixture evenly into 4 airtight containers while hot. Top each portion with crumbled feta and fresh parsley. Cool to room temperature before sealing and refrigerating.