Susan,IL (11:41:54 AM) :

Spaghetti Primavera
Serving Size : 6

4 Tablespoons Olive oil
1 pound sweet Italian sausage
2 dried chili peppers
1 can Italian plum tomatoes (drained and chopped -- 28 ounce
1 cup minced fresh parsley
2 cloves garlic, minced
3 red bell peppers, roasted, peeled and thin
1 sprig fresh oregano -- 1 teaspoon dried
salt & pepper
12 ounces spaghetti
3 tablespoons minced fresh parsley
3 tablespoons parmesan cheese -- freshly grated

Heat 2 tablespoons oil in heavy large skillet over medium heat. Add sausage, cover partially and cook until well browned on all sides, about 20 minutes. Transfer to cutting board and reserve. Discard all but one tablespoon fat from skillet. Increase heat to medium high and add remaining 2 tablespoons of oil. Add chili peppers and saute until skins turn black. Remove peppers and discard. Add tomatoes, parsley and garlic to skillet and bring to simmer. Reduce heat and add red pepper, oregano and salt and pepper. Cover and simmer gently 15 inutes watching carefully and stirring occasionally to prevent burning (there's not much liquid in sauce). Cut sausage into thin slices and add to skillet. Turn heat to low and cover partially.

Bring a large quantity of salted water to boil. Add spaghetti and cook until al dente. Immediately add 2 cups cold water to stop the cooking process. Drain well. Add to skillet and toss thoroughly with sauce. Sprinkle with parsley and Parmesan cheese and serve from skillet.