Chicken Sausage Sauté - cooking recipe

Ingredients

12 ounces pasta (linguine, spaghetti, fettucine, spirals, etc.)
4 chicken sausage
2 tablespoons olive oil
1 medium onion, cut vertically into thin slices
2 coloured bell peppers, cut into 1/2-inch strips
4 garlic cloves, chopped
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
fresh ground black pepper
2 tablespoons balsamic vinegar

Preparation

Cook the pasta according to package directions until cooked but still firm to the bite (al dente). While the pasta is cooking, place the sausages in a small skillet over medium heat and add 1/4 cup water. Cover and simmer for 10 minutes. Turn sausages at 5 minutes and add more water if necessary.
Heat the oil in a large nonstick skillet over medium heat. Add the onion and coloured pepper strips and saute for 10 minutes. Add the garlic and rosemary, and season with black pepper to taste. Lower heat and cook for 5 minutes more.
Remove sausages from small skillet and slice in half lengthwise, then crosswise into 1/2-inch slices. Add to the onions and peppers. Add balsamic vinegar and toss. Cook mixture until sausage is no longer pink in the middle. Serve over cooked pasta.