PASTA: RED PEPPERS AND SAUSAGE

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    • 1 pound of cavatappi or openne

    • 1 onion

    • 3 red –peppers

    • 12 oz. Italian sausage

    • 1 28 oz can peeled Italian tomatoes, pureed

    • ¾ cup heavy cream (optional)

    • Olive oil

    • Salt to taste

    • Ground black pepper to taste

    • Pecorino cheese

Wash and cut peppers into bit sized pieces.  Dice onion.  In large skillet, sauté the onions and peppers until they begin to soften.  Remove sausage from its case and add to vegetables, breaking the sausage apart with a fork.  When sausage is cooked through and onions are golden, add the tomatoes and salt and pepper.  Cook over low heat for about 30 minutes until reduced.  Then add cream.  Cook for an additional 10-15 minutes until further reduced.  Serve with drained
pasta and cheese.