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for the sauce:

• one quarter cup olive oil
• four cloves of garlic, peeled and finely chopped
• two medium onions, sliced and diced
• one pound of sweet Italian sausage, cut into small pieces
• two red (or red and yellow) bell peppers, cored, seeded and sliced in quarter inch slices
• one tablespoon oregano (one-half if dried)
• one half cup chopped basil
• two tablespoons tomato paste
• one cup Marsala wine
• one 14 ounce can of imported Italian tomatoes, with juice and roughly chopped
• salt and freshly ground pepper
• pinch of red pepper flakes
• two tablespoons chopped parsley
• one half cup freshly grated parmesan

for the pasta:

• one pound of rigatoni

Put the olive oil in a saute pan over medium heat. Add the cut-up sausages and cook until brown on all sides, constantly working the sausage with a wooden spoon. Remove and set aside.

Add the garlic. After ten seconds add the onion. Then a minute later add the peppers, a teaspoon of salt and lots of freshly ground pepper. Cook until the peppers are tender, several minutes. Add the oregano and basil, and then add the tomato pasta and stir well so it is thoroughly mixed.

Add the Marsala, the canned tomatoes and their juices and the dash of red pepper flakes. Stir really well. Bring to a good simmer and continue to simmer, uncovered.

Two minutes later add the sausage and continue the simmer until the sauce is thick, usually about fifteen minutes.

Meanwhile bring 4-5 quarts of water to a boil. Add two tablespoons of salt. Drop in the pasta and stir. Continue cooking until al dente.

Add the rigatoni to the heated sauce, add the parmesan and stir well. Taste for salt and pepper. Serve with lots of parmesan.

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