I've taken to making double the serving of penne lately and saving half of it for later in the week, which makes this a quick and easy dish to whip together. I start by slicing up an andouille sausage (I bought mine at Trader Joe's) and frying the slices in olive oil. I put a little more than a tablespoon in there because the oil + meat juices is going to form the base of your sauce for the pasta.
Once the sausage was cooked on both sides, I added frozen peppers and onions and sprinkled with salt and pepper.
Once the peppers and onions were cooked, I added the refrigerated penne and tossed until it was coated in the cajun-y olive oil mixture.
Et voila! It's easy, tasty, SPICY (andouille sausage is no joke) and for extra healthiness, I used the Barilla Plus pasta. We're not changing the world over here, but it is a recipe you can pull together out of ingredients that don't go bad within 5 days of purchase, and THAT'S worth a post alone.