Gorgonzola Pepper & Sausage Pasta - cooking recipe

Ingredients

1/2 lb bow tie pasta
4 tablespoons olive oil
2 garlic cloves, minced (1 tablespoon prepared minced Garlic)
3/4 cup sun-dried tomato
1 red pepper, cubed
1 yellow pepper, cubed
1 green pepper, cubed
1 small sweet onion, cubed
1 1/2 teaspoons basil
1/2 teaspoon oregano
1/4 cup gorgonzola
3 mild Italian sausage (Johnsonville Sweet Saugage with basil is best)

Preparation

Cook sausage links according to packaged directions. Slice in half lengh-wise and then into 1/4\" slices.
Bring pot of water to boil.
Warm oil in large saute pan at medium high heat setting.
Cook pasta according to directions. I prefer mine cooked to just softer than al dente.
I slice my onions and peppers in half through the middle, then into quartered strips.
Add garlic, bring to a simmer.
Add Sun Dried Tomatoes stirring together with garlic. Add peppers. Cook about two to three minutes tossing ocassionally.
Add spices, onion, and continue to cook until just tender.
Add sliced italian sausage and Gorgonzola Cheese, toss together letting cheese start to melt.
Serve immediately over pasta.