Sausage Pepper Pasta for Dinner

Once water boils, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Scoop out and reserve 1 cup pasta water, then drain well. Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned and cooked through, 5-7 minutes. Remove from heat; transfer to a plate.

Heat a large drizzle of olive oil in same pan over medium-high heat. Add bell pepper, onion, scallion whites, and half the Tuscan heat spice. Cook, tossing, until pepper and onion are softened and lightly browned, 6-8 minutes. Remove from pan and set aside in a medium bowl.

Add demi-glace, remaining Tuscan heat spice, and ½ cup pasta water to same pan over mediumhigh heat and stir to combine. Bring to a boil, then reduce heat to low. Stir in sour cream and 1 TBSP butter. Season with salt and pepper. Stir in penne, half the sausage, and half the veggies (save the rest for lunch). Season with salt and pepper. (TIP: Add more pasta water, if needed, to give sauce a loose consistency.) Divide between plates, sprinkle with scallion greens and Parmesan, and serve.

Combine remaining sausage with remaining veggies in bowl. Roughly chop parsley, then toss into sausage and veggies. Divide mixture between two reusable containers and keep refrigerated overnight. Pack each lunch with a demi-baguette, a slice of Gouda cheese, and a packet each of mayonnaise, mustard, and hot sauce.