LINGUINE WITH SAUSAGE AND PEPPERS

LINGUINE WITH SAUSAGE AND PEPPERS 4 links of Italian sausage 3 tablespoons olive oil 2 bell peppers, sliced into strips (I used 1 red and 1 yellow) 1 large onion, sliced 4 cloves garlic, minced 2 teaspoons Italian seasoning 1 cup red wine (I used Chianti) 2-14.5 oz cans petite diced tomatoes 1 tablespoon tomato paste Salt and pepper to taste 1 pound linguine, cooked (If sausage is precooked, you can skip to step 3) Put sausage in a large dutch oven and add water to cover half-way. Cook sausage over medium-high heat for 20 minutes. If water evaporates, continue to add small amounts until sausage is cooked. Remove sausage from pot and empty water. Slice sausage into ½ inch rounds. Return pot to stove and add 2 tablespoons of olive oil. When oil is hot, add sausage back to pot and cook until browned on both side - about 5 minutes. Remove sausage from pot and set aside. Add 1 tablespoon of olive oil to pot and add sliced peppers and onions, Italian seasoning, salt and pepper. Cook until peppers are softened and onions become translucent, about 10 minutes. Add garlic and saute for 1 minute more. Add wine to pot and cook until it reduces by half, about 5 minutes. Add tomatoes and tomato paste. Stir until combined. Add sausage back to pot. Simmer for 10 minutes. Serve over hot linguine and top with freshly grated parmesan cheese.