RED AND YELLOW BELL PEPPER SAUCE WITH SAUSAGES ON PAPPARDELLE


	3 	bell peppers, 1 red, 2 yellow 
	¼ 	cup extra-virgin olive oil 
	2 	Tbls chopped onion
	4 	sweet Italian sausages, 
		sliced in ½ inch pieces
	¼ 	tsp salt 
		Freshly ground pepper
	1 	cup canned imported plum 
	tomatoes, drained, chopped
1½ 	pounds pappardelle or rigatoni, 
	cooked according to package 
	directions
2/3 	cup grated Parmesan cheese, 
	plus more at the table
1 	Tbls butter

Split the peppers into 4 sections, discard seeds and cores. Peel sections with vegetable peeler, if desired. Cut into 1-inch pieces; set aside. Put olive oil and onion in a large skillet over medium high heat. Cook, stirring, until onion turns pale gold, about 5 minutes. Add sausages; cook 2-3 minutes. Add peppers; cook, turning occasionally, 7 minutes. Add salt and pepper to taste; stir well. Add tomatoes; reduce heat to low. Cook 20 minutes. Place pasta and sauce in serving bowl; toss. Add grated Parmesan and butter; toss. Serve with more Parmesan at the table.
Serves: 	8									Source:  Bon Appetit, 10/6/08