RADIATORE WITH RUSTIC SAUSAGE
AND VEGETABLE SAUCE

Everyone loves the earthy appeal of sausage and peppers sizzling in a pan, which is why this sauce is so much fun to make. I particularly like drizzling red wine into the hot skillet of cooked peppers and onions, deglazing the pan before adding tomatoes and herbs. Zerega's Radiatore, with all its charming nooks and crannies, takes full advantage of this homey sauce.

12 oz. sweet Italian sausage, cut into rounds
1 red pepper, seeded and sliced in 1" strips
1 yellow pepper, seeded and sliced and cut in 1" strips
1 medium zucchini, quartered and sliced in 1/s" strips
1 large onion, roughly chopped
1 carrot, peeled, quartered and chopped
3 cloves garlic, minced
1/2 cup dry red wine
1 28 oz. can Italian plum tomatoes, with juice
1 tbsp. chopped fresh oregano or 1 tsp. dried
1 tbsp. chopped fresh basil or 1 tsp. dried
- salt and freshly ground pepper to tast
1/4 cup chopped flat leaf parsley
1 lb Zerega Radiatore, cooked and drained
- freshly grated Parmesan cheese

Serves 6

In a large deep skillet stir sausage over medium high heat for 3 minutes. Add peppers, zucchini, onion, carrot and garlic and saute until vegetables are tender and sausage cooked, about 10 minutes. Add red wine and stir for 1 minute. Add tomatoes and juice, oregano and basil, and season with salt and pepper. Bring sauce to a boil, then reduce heat and simmer gently for 1/2 hour. Stir in parsley. Serve sauce over freshly cooked and drained pasta, topped with Parmesan cheese, if desired.

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