1 lb. sweet Italian sausage (ground or links)
1/2 large, diced onion
2 minced garlic cloves
1/2 chopped green bell pepper
1 finely chopped jalapeno
1 (8 oz.) jar marinated artichoke hearts
1/3 cup real bacon bits (Hormel)
1 (4 oz.) can sliced California olives
1 (4 oz.) can chopped green chilies (Ortega)
1/2 cup Vidalia onion vinaigrette (Kraft)
2 cups penne or bowtie pasta (Barilla)
chopped fresh parsley, for garnish (optional)
grated Parmesan cheese, for sprinkling

Begin to cook the sausage on a large skillet.

Meanwhile chop and dice vegetables. When sausage is fully cooked, drain, and then add onions, garlic, jalapeno and chopped bell pepper to sauté.

Start a separate pot of boiling water for the pasta and cook according to directions, about 10 minutes.

When vegetables become tender, add the last five ingredients (artichoke hearts, bacon bits, olives, green chilies, and vinaigrette) and heat through.

Garnish al denté pasta with parsley (optional) and stir in sausage mixture, adding more vinaigrette to taste. Top with grated Parmesan cheese.

Submitted by: Kimber