3 tbsp. olive oil, divided
3/4 to 1 lb. pork tenderloin, trimmed and cut into chunks
1 med. onion, cut into wedges
1/2 each red and green bell pepper, cut into strips
2 cloves garlic
1 (26 oz.) jar Classico DiRoma Arrabbiata Pasta sauce
1/4 tsp. thyme leaves
1/2 lb. Rotelle, uncooked

In medium skillet, heat 2 tablespoon oil. Add pork, onion, peppers and garlic. Cook, stirring occasionally, until pork is browned and vegetables are tender. Stir in pasta sauce and thyme leaves. Simmer, uncovered, until pork is cooked through, about 20 minutes, stirring occasionally. Prepared Rotelle according to package directions; drain. Toss with remaining 1 tablespoon oil. Serve with sauce. Garnish as desired. Serve immediately. 4 to 6 servings.