Instructions: Heat 1 tablespoon oil in a skillet. Remove sausage from casings and add to skillet, crumbling it with a fork. Cook until it loses its pink color, then transfer to a plate. Add remaining oil to skillet. Saute garlic until fragrant; add onion and saute until soft. Add bell peppers and salt. Toss well, add 2 tablespoons water, cover and simmer gently until peppers are tender, about 15 minutes. Stir in sun-dried tomatoes, basil and sausage.

Boil linguine until al dente. Drain and return to pot. Add sauce and toss, then serve, topping each portion with Parmesan.

Serves 6.

Notes: Yummy with Woodbridge Zinfandel

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