Spaghetti with Sausage and Peppers

8 oz. spaghetti, cook according to package directions
½ to 1 lb. mild Italian or bulk sausage, casings removed
1 medium onion, cut into eighths
1 medium green pepper, cut into strips
1 medium red or yellow pepper, cut into strips
2 to 3 cloves garlic, minced
1 Tbsp. olive oil
1 (28 oz.) can diced tomatoes with basil, garlic and oregano
1/4 tsp. salt
1/4 tsp. pepper
½ cup grated Parmesan cheese

Cook sausage in a large dutch oven over medium heat 8 to 10 minutes or until meat is no longer pink, breaking up sausage while cooking. Remove sausage and drippings from pan and drain well on paper towels. Saute onion, peppers and garlic in hot olive oil in the same pan over medium high heat 5 to 6 minutes or until vegetables are crisp tender. Stir in tomatoes, salt and pepper; cook 4 minutes or until thoroughly heated. Stir in sausage, pasta, and cheese. Transfer mixture to serving platter and serve immediately. 

To freeze, prepare recipe as directed. Cool 30 minutes. Place pasta mixture in a 9 x 13 inch baking pan. Cover tightly with plastic wrap and aluminum foil. Freeze up to 2 months. Thaw in refrigerator 24 hours. Remove plastic wrap and foil. Bake at 350 degrees for 40 to 45 minutes until thoroughly heated.

This is another good recipe from one of my card-playing buddies Cecelia Sands.