Sausage and Roast Peppers Penne

• 125/4ozs penne, cooked 
• 2 Red peppers, roasted and cut into strips 
• 2 Green or yellow peppers, roasted and cut into strips  
• 155g/5ozs Pitted black olives  
• Half a bunch of baby spinach leaves, stalks removed and leaves finely chopped

 Herbed Sausage:

• 3 Italian Sausage, casing removed and crumbled
• 2 Cloves garlic, crushed
• 1 Tsp chopped fresh rosemary
• 2 Slices prosciutto or lean ham, finely chopped
•  125g/4ozs Button mushrooms, sliced
• 1 Tbsp olive oil
• Freshly ground black pepper 

Herb Dressing:

• 1/4 Cup olive oil
• 1/4 Cup balsamic vinegar
• 2 Tsps chopped fresh basil or 1 tsp dried
• 1 Tsp chopped fresh oregano or 1/4 tsp dried
• Freshly ground pepper

1.  Place olive oil, vinegar, basil, oregano and black pepper to taste in a screw top jar, and shake well to combine

  To make Sausage Mixture:

1.  Heat the 1tbsp of oil in a large frying pan
2. Add garlic and sausage meat
3. Cook over med-hi heat until sausage is almost cooked through, about 10 mins
4. Add  rosemary, basil, prosciutto, mushrooms, olive oil and black pepper to taste in with the browned sausage
5. Mix to combine
6. Continue to cook for another 5-10 minutes, until mushrooms are slightly softened(less time is needed if you don't like your mushrooms browned)
7. Add penne, peppers,spinach and olives
8. Pour dressing and toss to coat
9. Transfer to oven safe dish
10. Bake at 350°F for about 20 minutes or until heated through

*Alternatively this dish could also be served cold:

1. Cook and cool penne 
2. Cook sausage mixture, making sure sausage is thoroughly cooked through  
3. Make dressing as described above 
4. Mix sausage mixture, penne, peppers,spinach and olives in a large bowlSpoon dressing over 
5. and toss well to coatServe spooned over a bed of baby spinach