PASTA, WITH ITALIAN SAUSAGE THIS TIME

Molto semplice!

• 1 can diced tomatoes (large) - puree in food processor or blender
• 1 green pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 links Italian hot or sweet (your pick) sausage, taken out of the casing (I get these at Parma - the best!)
• 1/4 cp. of red wine (optional)
• salt, red pepper flakes
• 1 lb. of pasta
• grated parmesan - to taste
• chopped parsley - also to taste 

What you do: In about 3 TB of olive oil, saute the pepper and onion in a large saucepan until somewhat soft. Add the garlic and saute another half minute. Take out of saucepan and put aside. Put in the sausage and cook until no longer pink. Pour off excess oil in pan (depending on the sausage - some have a lot.) Now add the sauteed vegetables, the pureed tomato, the wine if you want, and salt and red pepper flakes to taste and simmer for around 20 minutes until it’s a bit thicker. Voila!

You’ll be cooking the pasta on the side, of course. This is good for about a pound of little chunky ones, like ziti. Combine with the sauce and heat gently together for about 5 minutes, so that the flavor gets absorbed. Grate some parmesan over the top and sprinkle with chopped parsley (mainly for color - still important.)