Instructions: In a 4 quart non-stick pot [I use my 5 qt Visions dutch oven], bring the sausage and water to a boil over high heat. Reduce the heat, cover the pot and simmer for 8 minutes. Uncover the pot and cook the sausage until the water has evaporated. Transfer the sausage to a cutting board and slice the links 1/4 inch thick.

Coat the same pot with nonstick spray and warm it over medium-high heat for 1 minute. Add the onions and garlic, and stir-fry for 2 minutes. Add the green peppers and stir-fry for 2 minutes.

Stir in the tomatoes, basil, oregano, black pepper and sausage, and bring the mixture to a boil [I occasionally add a couple of shakes of Italian seasoning as well if Im feeling the need for more spice]. reduce the heat. Cover the pot and simmer, stirring occasionally, for 30 minutes. Uncover the pot and simmer until the sauce has thickened slightly, about 10 minutes. Pour the hot pasta into a three quart casserole dish and top with the sauce. Toss to combine [I usually just dump the pasta into the big dutch oven with the cooking sauce at this point.].

Servings: 8

Variations: If you want it spicier, try using hot Italian turkey sausage and add one seeded, minced, dried cayenne pepper.

[I have also found that, like many other dishes, this is one that is almost always better the second day, after the spices have really had a chance to blend together well. Zapped in the microwave, or heated on the stove, it always tastes a bit more "together," if you will.]

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