*  Exported from  MasterCook  *
                       PENNE WITH PEPPERS AND SAUSAGE
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Italian                          Pasta
                 Pork                             Meats
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Sausage, Italian, in 2
    2                    Onions, purple, in 1 inch
    5                    Garlic cloves, crushed
    2                    Peppers, bell, red, in 1
    2                    Peppers, bell, yellow, in 1
   16       oz           Tomatoes, Italian, plum
      3/4   c            Wine, red, dry, robust
    1       t            Worcestershire
    2                    Bay leaves, imported
      1/2   ts           Basil, dried, leaves
      1/2   ts           Thyme, dried, leaves
      1/2   ts           Oregano, dried, leaves
      1/2   ts           Sage, dried, rubbed
      1/4   ts           Chile, dried, hot, red,
      1/4   ts           Pepper, black, freshly
    3       tb           Parsley, chopped
    1       lb           Penne
   Heat a skillet over moderate heat, add sausage and cook until browned.
   Remove sausage and drain on paper toweling.  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 until al dente in ample boiling salted water. 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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