It seems like I make this with my eyes closed already. The family loves it as well as guests. You can make as much as you want and if you are lucky to have leftovers, it's better the second time around. Enjoy!
Drain the fat and drain the sausage on paper towels.
03In the same pan heat your olive oil add and sauté the peppers, and onions, until the onion is translucent,then add the garlic and sauté gently but do not brown your garlic.
04This will make the dish bitter.
05The vegetables should be tender.
06Stir in the tomatoes, spices, Romano cheese and sausage.
07Cover the pan and simmer all over a medium-low heat for 8-10 minute.
08If your mixture seems too thick you can add a little water or red wine.
09While the meat mixture is cooking, the pasta can be prepared as per directions.
10You do not want to overcook your pasta.
11You want a little firmness to your noodles.
12When you are ready to serve use a large platter.
13The noodles first, then spoon the meat mixture over.
14Mix slightly.
15Sprinkle with the Parigiano-Reggiano and place your fresh basil leaves atop.
16This goes well with a full bodied red wine, a green salad with Italian oil and vinegar dressing, and most of all a good hard crusted peasant bread.