2 cup uncooked bow tie pasta
2 Italian turkey sausages
½ bell pepper
¼ teaspoon red pepper flakes
¼ teaspoon pepper
2 dashes salt
¼ cup water
¼ teaspoon dried oregano
1 tablespoon olive oil
1 can diced tomatoes (14.5 ounces)
2 tablespoons cut fresh parsley (or 2 teaspoons dried parsley)
6 thick slices mozzarella
8 heaping teaspoons ricotta
2 teaspoons grated parmesan cheese
Boil the bow tie pasta until it’s al dente.
While the pasta is boiling, cut the onion and bell pepper in slices (about ¼ to ½ inch wide).
Heat a large skillet on medium heat and add the sausage; squeeze the sausage out of its casing into pieces about the size of a quarter.
As the sausage is cooking, add the sliced onions and bell peppers.
Add half of the olive oil; reserve the other half for use later.
Then, add the red pepper flakes, and half of the pepper; reserve the other half of the pepper for garnish.
Add the oregano, and salt. Gently stir all of the ingredients in the skillet together.
Then, add the diced tomatoes and water.
Stir all of the ingredients together.
Add just 1 tablespoon of the parsley; reserve the other tablespoon for garnish.
Add the drained al dente pasta, and gently stir the ingredients together.
Add the slices of mozzarella on top of the ingredients in the skillet leaving space in between each slice.
Add each teaspoon of ricotta cheese in between each slice of mozzarella.
Garnish with the remaining olive oil, pepper, and parsley. Lastly, sprinkle the parmesan cheese on top.
Cover the skillet with a lid and let simmer until the mozzarella cheese is melted (about 5 minutes).
Serve hot right out of the skillet.