Ziti With Italian Sausage Ragout

• 1 lb. bulk Italian sausage
• 1 1/2 cups diced yellow bell pepper
• 1 cup diced onion
• 1 Tbsp. tomato paste
• 1 Tbsp. minced garlic
• 1 cup dry red wine
• 1 can diced tomatoes (28 oz.)
• 2 tsp. anchovy paste (or 2 oil-packed fillets, minced)
• 1 tsp. sugar
• 1/2 tsp. red pepper flakes
• 1/2 lb. dry ziti or mostaccioli pasta
• 1/2 cup chopped fresh parsley
• Kosher salt & black pepper to taste
• Grated Parmesan cheese

1. Brown the sausage in a large saute pan over medium-high heat for 5 minutes. Crush meat into small pieces using a potato masher. Add the bell pepper and onion; cook 5 minutes.
2. (1. Brown the sausage over medium-high heat, crushing it with a potato masher to make the pieces finer.)
3. Stir in tomato paste and garlic. Saute until the paste darkens, 2-3 minutes, stirring frequently so it doesn't scorch.
4. Deglaze pan with wine, scraping the bits from the bottom; reduce wine until nearly evaporated. Add tomatoes, anchovy paste, sugar, and pepper flakes. Bring mixture to a simmer and cook 15 minutes. (2. Add the wine and tomatoes and simmer the sauce. Stir in parsley, salt, and pepper just before serving.)
5. Meanwhile, bring a large pot of salted water to a boil for the ziti. Cook pasta according to package directions; drain and set aside.
6. Finish ragu with parsley; season with salt and pepper. Serve ragu over ziti, garnished with parsley and Parmesan.

italian sausage, yellow bell pepper, onion, tomato paste, garlic, red wine, tomatoes, anchovy paste, sugar, red pepper, pasta, parsley, kosher salt, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/ziti-with-italian-sausage-ragout-50024202 (may not work)