Pasta with Sausage and Peppers

1 lb. rigatoni, penne, or ziti pasta
1 lb. Italian sausage
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 sm. white onion, chopped
3 cloves garlic, minced
1 (28 oz.) can plum tomatoes with juices
1/2 c. basil, chopped
2 tbsp. olive oil
kosher salt
black pepper
red pepper flakes
3/4 c. Parmesan cheese, grated

1. Cook pasta.
2. Heat 1 tbsp. olive oil in large pan over medium heat and cook sausage. Remove and let cool 2-3 minutes, then slice into 1/4-inch rounds.
3. Add 1 tbsp. olive oil to pan and add onions and peppers. Cook until softened. Add garlic and cook a minute.
4. Return sausage to pan and toss together.
5. Add tomatoes and basil (1 tbsp. dried basil, 1 tbsp. pasta sprinkle).
6. Season with 1/2 tsp. salt, 1/4 tsp. black pepper, and 1/8 tsp. red pepper flakes.
7. Add pasta and cheese.

Rhubarb Cinnamon Muffins

2 c. flour
3/4 c. sugar
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 c. sour cream
8 tbsp. butter, melted and cooled slightly
2 eggs
1 tsp. vanilla
1 1/2 c. diced rhubarb
Topping: 3 tbsp. sugar mixed with 1/2 tsp. cinnamon

1. Preheat oven to 400 degrees.
2. In a large bowl, sift flour, sugar, baking powder, baking soda, cinnamon, and salt then stir to mix.
3. In a medium bowl, stir together sour cream, melted butter, eggs and vanilla.
4. Add wet ingredients to dry ingredients and stir only enough to combine.
5. Fold in rhubarb.
6. Put batter in greased muffin tin and sprinkle with topping. Bake 18-22 minutes.