Cayenne Sausage and Pepper Campanelle

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   1.

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   Dice peppers, garlic, and onion and set aside.

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   2.

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   Add a dash of salt to a pot of water and bring to a boil for pasta.

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   Follow package directions to cook pasta to al dente.

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   3.

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   Saute sausage on medium high heat until brown, and then remove from pan.

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   Drain all but 1 teaspoon of the drippings.

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   Add oil, garlic, peppers and onion, and saute until translucent.

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    Then add the wine.

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    Deglaze the pan with wine, scraping up browned bits.

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    Reduce the wine to half, by cooking over medium heat for 4-5 minutes.

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    4.

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    Add tomatoes (undrained) to pan, along with basil, salt and pepper, and cayenne.

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    Cook for 10 minutes on medium to medium high heat until flavors are even and rich.

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    5.

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    Remove a ladleful of the liquid from the pan into a small bowl, add cornstarch and mix until creamy.

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    Add this back into the sauce, stirring throughout.

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    If the sauce is still too runny, you can repeat this process with another tablespoon of cornstarch and ladleful of sauce.

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    Serve sauce over the pasta.

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    *Adjust cayenne to your desired spice level!

No additional tips available.