Bell Pepper Pasta



    • 8 ounces farfalle pasta
    • 1 teaspoon olive oil
    • 3 cups red, yellow and orange bell peppers, sliced
    • 1 pound turkey sausage
    • 2 cloves garlic, chopped
    • 1/4 cup St. James Winery Pioneer White Wine
    • 1 teaspoon dried oregano
    • 3 ounces feta cheese, crumbled
    • 1/2 cup pitted kalamata olives, sliced


    1. Cook pasta according to package directions. Drain and reserve 1/4 cup pasta water.
    2. In a large frying pan heat the oil over medium heat.
    3. Add the bell peppers and sauté 4 minutes.
    4. Remove sausage from casings and crumble into pan with peppers. Add garlic and cook until sausage is no longer pink on the outside.
    5. Add wine and oregano stir to combine.
    6. Add cooked pasta and reserved pasta water, cheese and olives.
    7. Stir to combine.
    8. Serve warm.