Recipe(tried): Spicy Penne

Well AL I don't know if this is anything like your local restaurant, but hey, its good anyway

Spicy Penne

Serves 6

lb Italian Sausage
lb Cooked Chicken
2 Red (Purple) Onions
5 Garlic cloves, crushed
2 Red Bell Peppers
2 Yellow Bell Peppers
16 oz can Italian Plum Tomatoes
3 tb Fresh Chopped Parsley
3/4 c Red Wine, full bodied
1 ts Worcestershire sauce

1 lb Penne

Seasoning Mix (all dried herbs)
2 Bay leaves
1/2 ts Basil
1/2 ts Thyme
1/2 ts Oregano
1/2 ts Sage, rubbed
1/4 ts Chile, hot, red, flakes
1/4 ts Black Pepper, freshly ground

Split and de-seed the bell peppers and cut into 1 inch squares and roughly chop the onion. Cut the sausage into 2 inch lengths and chop or dice the chicken.
Heat a skillet over moderate heat, add sausage and cook until browned. Remove sausage and drain on paper toweling. Discard all but 1 tablespoons of fat. Add onion to fat in skillet and cook slowly until soft but not browned. Add garlic and cook a minute or two more. Add red and yellow bell peppers and toss to coat with oil. Add tomatoes, wine, Worcestershire and seasoning mix. Cover and simmer, stirring occasionally, for about 10 minutes, adding sausage and chicken pieces toward the end of that period. Uncover and cook over high heat to reduce to desired consistency. Check seasoning and adjust if necessary
In the meantime, cook penne until al dente in plenty of boiling salted water. Drain pasta and toss in a heated bowl with a tablespoon or so of good olive oil. Serve pasta in heated bowls with sauce and a sprinkling of parsley.