2 tablespoons olive oil
2 Italian sausages (about 6 ounces), casings removed
2 cups chopped onions
1 1/2 red bell peppers, thinly sliced
1/2 cup dry red wine
1 (14 1/2-ounce/406g) can diced tomatoes in juice with Italian
Freshly grated Parmesan cheese
Cook pasta in large pot of boiling salted water until just tender
but still firm to bite, stirring occasionally. Drain. Return to pot.
Meanwhile, heat oil in heavy medium skillet over medium-high heat.
Add sausage; saute until brown, breaking up with fork, about 4
minutes. Add onions and peppers; saute 5 minutes. Stir in wine; boil
2 minutes, scraping up browned bits. Add tomatoes with juices. Reduce
heat to medium and cover; simmer until slightly thickened, about 4
Add sauce to pasta. Toss over medium heat until heated through.
Season with salt and pepper. Sprinkle with Parmesan cheese and serve.