1 lb. bacon, chopped
3 tbsp. butter
3 tbsp. olive oil
2 lg. yellow onions, chopped
6 lg. bell peppers, sliced (3 red and 3 yellow)
4 carrots, thinly sliced
3 lg. med. or hot Italian sausage links
Basil and parsley to taste
5 cloves of garlic, crushed
1 bunch broccoli, broken into flowerets
1 1/2 lb. fettuccine
Salted and oiled water
4-5 tbsp. Parmesan cheese
2 tomatoes, diced
Cracked pepper
Salt to taste

In an extra large frying pan over medium heat fry the bacon one half way through. Pour off fat.

Add oil and butter, onion, red and yellow peppers, carrots, and sausage links and saute together.

When vegetables are half cooked, add basil, parsley, garlic, and broccoli and continue cooking.

Meanwhile, boil pasta in salted and oiled water until al dente. Drain.

Add pasta to vegetables when the carrots are nearly cooked through.

Add 4-5 tablespoons Parmesan cheese, the tomatoes and the cracked pepper. Mix well.

Salt to taste. Serve with additional Parmesan cheese. Best served with French bread.

This dish is easy to prepare using only one pan, and it is nutritious and tasty. You may add and/or substitute chicken or turkey, fresh or leftover, for the sausage. Reduce or expand portions to meet your needs. Serves 10.