Skillet Sausage, Peppers, and Fusilli Pasta

Fill a large pot with water and bring to a boil. Add salt and cook fusilli pasta for 2 minutes less than the package instructions. Drain the pasta, toss with a small amount of olive oil to prevent sticking, and set aside.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the mild Italian sausages, turning occasionally, until browned and cooked through, about 10 minutes. Remove sausages, slice into 1-inch pieces, and set aside.

In the same skillet, sauté the red, green, and yellow bell peppers, white onion, and minced garlic for about 5 minutes, or until softened.

Add the fresh diced tomatoes, dried oregano, salt, black ground pepper, and the sausage slices to the skillet. Simmer for 10 minutes.

Add the cooked fusilli pasta to the skillet, stirring gently to combine all the ingredients and evenly coat the pasta with the sauce. Simmer for an additional 2 minutes, or until pasta is al dente.

Serve hot, garnished with grated Parmesan cheese, if desired.