I first had this dish as a teenager at a fellow church member's house one Sunday afternoon. Since my dad was the pastor it wasn't uncommon for us to be invited to church members' homes for lunch. On this particular Sunday my grandparents were in town visiting, and a family invited us all over to their house. You would think that when you invite guests over you would have a plan of what to make in advance, but these people were very "fly by the seat of your pants" type people and did not even have a clue what they were going to feed us ahead of time. Once we got to their house they looked in the fridge and cabinet and whipped up this simple pasta dish. I probably won't ever forget that day, just because being so last minute is such a foreign concept to me. My mom always raised me that if you aren't 15 minutes early, you're late. The same principle applies to planning for guests. If you don't plan a good week in advance, you're unprepared. We ended up having a great time and the food was obviously delicious, but they did things so differently from us that I will forever have that day etched in my brain! 

Since there are so few ingredients to this recipe, it's important to have good quality ingredients. This is no place for Walmart brand olive oil! You could argue that the olive oil is the star of the show in this dish, so make sure it is very good quality. The same applies to the Parmesan. I have been known to use pre-shredded bagged Parmesan from time to time (as you can see in the picture), but if you can get a fresh block to grate yourself that is ultimate!

Ingredients
1 lb fettuccine 
12 oz turkey or beef kielbasa, sliced into rounds (watch out for pork casings!)
1 bell pepper, sliced (any color except green)
1 large onion, sliced
Olive oil
Fresh cracked pepper 
Parmesan cheese

Directions
Bring a large pot of salted water to a boil and cook pasta to desired doneness. Meanwhile in a large skillet heat 2Tbsp olive oil on medium high heat. Add sausage, peppers, and onions and cook, stirring often, until seared on all sides and onions and peppers soften. In a large bowl combine sausage mixture, cooked and drained pasta, and another several tablespoons of olive oil to coat pasta well. Plate the pasta, then add fresh cracked pepper to taste on top, and top with Parmesan to taste.