Garlic Pepper Sausage Linguine Pasta - cooking recipe

Ingredients

0.5 (13 1/2 ounce) package linguine (half the box)
1 1/2 lbs garlic pepper pork sausage or 2 -3 sausage links
1 small onion, chopped
3 garlic, clover minced
3 -4 fresh basil leaves, chopped
3 roma tomatoes, chopped
5 cherry tomatoes
1/2 cup baby portabella mushrooms, sliced
1/2 cup water
1/4 cup red bell pepper
1/4 cup scallion, chopped
2 tablespoons evoo extra virgin olive oil
2 tablespoons fresh parsley
1 tablespoon red banana pepper, finely chopped
1 tablespoon creole seasoning
1/2 tablespoon Season-All salt
1/2 teaspoon of crushed peppercorn
1/2 teaspoon salt, for taste

Preparation

Cook Linguine noodles and set aside.
In medium heat add 1/4 cup of water to cook your pork sausage. Keep adding water until the sausage is firm enough to slice.
Slice sausage about 1/2 to 1 inch thick. set aside.
In a wok or large saute pan add evoo in medium heat, add garlic and onion saute until garlic is golden brown.
Add red bell pepper, tomatoes, cherry tomatoes, red banana peppers and 1/4 cup of water simmer for 3 to 5 minutes.
Add baby portabella mushroom, creole seasoning and crushed peppercorn. simmer for 2 minutes.
Take a fork and crush cherry tomatoes and stir.
Add fresh basil, linguine noodles, season all and add the rest of the water mix together and simmer for about 3 mins or until water evaporates.
add scallions and salt for taste.
Tip: If you want a little bit more spice add 1/8 tsp of crush red pepper.