Zesty Sausage Penne

I love this recipe. I like it hot, the next day and even cold. The zest from the dressing and spice from the sausage really compliment each other well in this dish. I like how simple it is and the fact that for the few ingredients that is in it, you get big flavor. If you do not have sun-dried tomato dressing you can always use plain Italian. This is also good with a cup of frozen spinach, just add in the spinach with the onions and tomato. The way I get the meat out of the casing is by pinching the sausage in the center and pushing the meat out of both ends. You could also just slice the casing down the side and get the meat out that way.

• 1/2 lb penne pasta
  
• 1 lb Italian sausage
• 1 onion, sliced
• 1 (6 oz) can tomato paste
• 1/4 c. Sun-dried tomato dressing
• 1/4 c. Parmesan cheese
  

1. Cook pasta as directed on package.
2. Meanwhile squeeze the sausage out of the casing and brown in a hot pan, being sure the break up the meat; drain.
   
3. Stir in onions and tomato paste; cover. Cook 15 minutes or until onions are tender and sausage is cooked through, stirring occasionally. Stir in dressing.
4. Toss pasta in with sausage mixture. Sprinkle with Parmesan cheese.