Serves: 5
Total Calories: 910

1 pound of Italian sausage
3 tablespoons olive oil
1/4 cup chopped celery
1/4 cup diced onion
3 tablespoons diced garlic
2 (30-ounce) cans diced tomatoes (drained)
3 tablespoons sugar
2 tablespoons dried oregano
1 cup chopped fresh basil
1/4 cup chopped green bell pepper
1/4 cup chopped yellow bell pepper
1/4 cup chopped red bell pepper
1 pound penne pasta
1 can medium size black olives chopped and drained
1 tablespoon red pepper flakes
1/2 cup Parmesan cheese for garnish
1 (4-ounce) package of pepperoni

AT HOME:
1. Heat; add olive oil in fry pan; add celery, onions and garlic. Cook until tender.

2. In 4 qt pot, fry sausage until brown; drain fat; add vegetables add tomatoes to meat.

3. Bring to boil; turn to low heat; add basil, pepper flakes and oregano; simmer 3-4 minutes.

4. Add chopped peppers and olives; remove from heat.

5. Place all in freezer bag and freeze (for backpacking) or refrigerate (for car camping).

6. Boil pasta to al dente; drain; cool and place in freezer bag; refrigerate.

AT CAMP:
1. Heat sauce until warm; add pasta.

2. Top with parmesan.

Fun Fact: Wheat bread doesn’t smush up the way white bread does.

Nutritional Facts:

Serves: 5
Total Calories: 910
Calories from Fat: 404

More Recipes from the In The Wild Chef Cookbook:
Beef Curry Noodle Bowl
Buckaroo Casserole
Buffalo Chicken Wraps
Camp Onion Rings
Camp Tiramisu
Carne Asada with Sherrie’s Cilantro Lime Rice
Curried Salmon Pilaf
Ginger Lemon Chicken
Grand Canyon Coleslaw
Grilled Onion Blossom
Grilled Pepper Provolone Flatbread Pizza
Mel’s Bow Tie Pasta
Pancake Toast
Pizza Biscuits
Ramen Pot Pie
Sassy’s Sweet and Sour Chicken
Sausage Ragu Penne Pasta
Slader Double Cheese Taters
Spaghetti Olio (Aglio E Olio)
Split Pea & Bacon Soup
Tanner’s Spam Fried Rice
Tuna Melt Wraps
Tuscan Stew (Sausage Zuppa)
Vegetarian Chipotle Chili
Wild Jalapeño Mushroom Salmon with Rice