• 3 cups uncooked pasta (macaroni, bow tie, etc....)
• 3 teaspoons butter (OR half butter and half olive oil)
• 2 cups green pepper, chopped
• 1 cup cabbage, coarsely shredded
• 1/2 cup red onion, chopped
• 1/2 to 1 teaspoon garlic, minced
• 1 pound fully cooked smoked sausage, mettwurst, or kielbasa, cut into 1/4-inch slices
• salt and pepper to taste
• 1/4 to 1/2 cup Parmigiano-Reggiano, freshly shredded
• extra virgin olive oil
• basil, oregano, dill, parsley, etc...., if desired

1. Cook pasta according to package directions.
2. In a large skillet, melt butter. Saute peppers, cabbage, and onion until tender-crisp. Add garlic and sausage. Cook until sausage is heated.
3. Drain pasta. Pour into large bowl. Add sausage-vegetable mixture. Sprinkle with Parmigiano-Reggiano. Toss to coat. Drizzle with extra virgin olive oil, if desired.
4. VARIATIONS:
5. For added color, use two or three different color mild peppers. Julienne, if desired.
6. Use a different variety of pasta.
7. Use different vegetables, in season.

This recipe is so adaptable. Use vegetables in season and your favorite meat.