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1
In a large deep fry/saute pan, add 1/4 cup water and sausage.
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2
Cook till just cooked through.
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3
Water will start to evaporate.
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4
When cooked through, remove from pan one at a time and cut into bite sized pieces.
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5
Return sausage to pan to brown them.
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6
When sausage AND pan are brown, move sausage to paper towels and set aside.
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7
Add 1/4 cup more water to pan and stir up all the brown.
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8
Simmer sauce on low from now on.
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9
While doing that, in a small saute pan, heat oil and saute garlic for about 3 minutes, add to browned water.
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10
Add also sausage, wine, tomato sauce, chopped tomatoes, salt and pepper.
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11
While this is simmering roast the peppers: Pre heat oven to BROIL.
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12
Cut each pepper in half longways, scoop out middle, place on olive oil coated cookie sheet face down and brush skins with olive oil.
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13
Broil for 10 minutes or until skin is black.
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14
Remove, cool, peel skin, chop them up.
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15
Add peppers to sauce.
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16
Start boiling water for Penne.
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17
Chop up sun dried tomatoes and add to sauce.
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18
Now start chopping basil.
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19
I find it easiest to use kitchen shears.
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20
Set basil aside.
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21
Toast pine nuts: In a small DRY fry pan, add pine nuts, toast on medium heat till browned.
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22
Remove from pan, put in small bowl for serving.
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23
Add Penne to water, hopefully it is boiling now.
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24
5 minutes after adding Penne to water, add basil and cream to sauce, stirring constantly.
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25
Heat only for 5 more minutes.
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26
Penne and sauce will be done at the same time.
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27
Spoon sauce& sausage over Penne and sprinkle pine nuts on top.
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28
Serve with garlic bread and salad.
