Penne with Peppers and Sausage

• 1 pound sausage italian, in 2 inch lengths
• 2 each onions purple, in 1 inch pieces
• 5 cloves garlic crushed
• 2 each sweet red bell peppers 1 inch cubes
• 2 each sweet yellow bell peppers 1 inch cubes
• 16 ounces italian plum (roma) tomatoes
• 3/4 cup red wine dry
• 1 teaspoon worcestershire sauce
• 2 each bay leaves imported
• 1/2 teaspoon basil dried, leaves
• 1/2 teaspoon thyme dried, leaves
• 1/2 teaspoon oregano dried, leaves
• 1/2 teaspoon sage dried, rubbed
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon black pepper freshly ground
• 3 tablespoons parsley leaves chopped
• 1 pound pasta, penne

1. Heat a skillet over moderate heat, add sausage and cook until browned.
2. Remove sausage and drain on paper toweling.
3. Discard all but 1 tablespoon of fat.
4. Add onion to fat in skillet and cook slowly until soft but not Add garlic and cook a minute or two more.
5. Add red and yellow bell peppers and toss to coat with oil.
6. Add tomatoes, wine, Worcestershire and seasonings.
7. Cook at a simmer, covered, stirring occasionally, for about 10 minutes, adding sausage pieces toward the end of that period.
8. Uncover and cook over high heat to reduce to desired consistency.
9. In the meantime, cook penne until al dente in ample boiling salted water.
10. Drain pasta and toss in a heated bowl with a tablespoon or so of good olive oil.
11. Serve pasta in heated bowls with sauce and a sprinkling of parsley.

sausage italian, onions purple, garlic, sweet red bell peppers, sweet yellow bell peppers, italian plum, red wine, worcestershire sauce, basil, thyme, oregano, sage, red pepper, black pepper, parsley, pasta

Taken from recipeland.com/recipe/v/penne-peppers-sausage-39479 (may not work)