Instructions: 1. Lightly soften and brown the onions in a sprayed 3-quart nonstick saucepan over medium-low heat; season with a pinch of salt, pepper and sugar (4 to 5 minutes). Add the peppers and soften (2 minutes). Add garlic and herbs and stir to combine.

2. Increase the heat to high. Clear a space in the center of the pan and add the sausages. Saute 2 minutes, stirring frequently. Clear a space in the center and add the wine. Do not stir. Wait about 90 to 120 seconds for the alcohol to burn off. Stir to deglaze and add the small amount of broth and tomato paste and cook 30 seconds. Add the remainder of the ingredients. Cover; reduce heat and simmer about 10 to 15 minutes while you cook the pasta.

3. Cook and drain the pasta. Mix directly with the sauce and serve with cheese and vegetables on the side.

REVIEW: We lightened the sauce by using less tomato and onion; we also switched to a lighter wine and enjoyed the result. The ingredients blended well and developed depth in a short time. Wonderful! And light.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.