Penne with Peppers and Sausage
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Ingredients
| 1 lb. | Italian sausage, cut in 2-inch pieces | | 2 | red onions, sliced | | 5 cloves | garlic, crushed | | 2 | red bell peppers, diced | | 2 | yellow bell peppers, diced | | 1 lb. | Italian plum tomatoes | | 3/4 cup | dry red wine | | 1 tsp. | Worcestershire sauce | | 2 | bay leaves | | 1/2 tsp. | dried basil | | 1/2 tsp. | dried thyme | | 1/2 tsp. | dried oregano | | 1/2 tsp. | dried sage | | 1/4 tsp. | dried red chili flakes | | 1/4 tsp. | freshly ground black pepper | | 3 tbsp. | chopped parsley | | 1 lb. | penne |
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Instructions
Heat a skillet over moderate heat, add sausage and cook until browned. Remove sausage and drain on paper towels.
Discard all but 1 tablespoons of fat. Add onion to fat in skillet and cook slowly until soft but not browned. Add garlic and cook a minute or two more. Add red and yellow bell peppers and toss to coat with oil. Add tomatoes, wine, Worcestershire and seasonings. Cook at a simmer, covered, stirring occasionally, for about 10 minutes, adding sausage pieces toward the end of that period. Uncover and cook over high heat to reduce to desired consistency.
In the meantime, cook penne according to package directions, until al dente. Drain pasta and toss in a heated bowl with a tablespoon or so of good olive oil. Serve pasta in heated bowls with sauce and a sprinkling of parsley.
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