Penne Pasta with Sausage and Peppers

Nothing makes me happier than cooking a hearty tomato and sausage pasta sauce. I like cooking with wine. Sometimes I even put some in the food.

1 lb Ground hot Italian sausage
1/2 Yellow onion - diced
2 Bell peppers - very small dice (I use a mix of yellow, red and orange. But use whatever you have).
4 Big cloves of garlic - minced
1/4 Tsp red pepper flakes
1 Tsp dry basil
3/4 Cup dry red wine (Shiraz or Cabernet Sauvignon work great).
1 - 15 oz can of petite diced tomatoes (juice and all).
1 - 15 oz can of tomato sauce
1/2 Cup of tomato juice (or a 5.5 oz can).
Salt and pepper to taste
5 Big handfuls of penne pasta (I really like the Barilla Plus pasta in the yellow box. It tastes great and it's good for you). Cook pasta according to package directions and drain.
1/4 Cup shredded Parmesan cheese

*In a very large skillet; cook sausage while breaking it up with a spatula. When sausage is almost done but still just barely pink, add the onions and peppers. Cook for about 5 minutes more. Add garlic, red pepper flakes and basil. Cook for a few more minutes being careful not to burn the garlic. Deglaze the pan with the wine. Cook this mixture for a couple of minutes to reduce the wine by about half. Add the diced tomatoes, tomato sauce and tomato juice. bring to a low simmer and cook for 40 minutes. Adjust the seasoning by adding salt and pepper to taste. Stir in cooked pasta and garnish with shredded Parmesan cheese.

Serve with garlic bread and green salad.

Serves 6