More sausages...

Upon returning from his Thanksgiving vacation, John presented me with a coil of Italian sausage the size of a hubcap. Regretably, I have no pictures. You'll just have to believe me. I took the sausage out of its casing, browned it, and added it to a basic tomato sauce, along with some sauted yellow peppers. The sauce was then tossed with roughly a pound of penne, put into a large shallow baking dish, covered with mozzarella and oregano, and then baked. Just that simple.