Peter Piper's Pepper Panna

Ingredients Needed:​
2 mild Italian sausages 
5 oz Fusilli Pasta
2 oz Sun Dried Tomatoes Julienne Style
   (in olive oil)
3 Hungarian yellow peppers
1 jalapeno pepper
1 medium tomato
​2 garlic cloves
fresh organic oregano 
Pepper and Sea Salt (to taste)

​*10 in. deep pan

Fresh Oregano

Preparation:
Add the Fusilli pasta to 1.5 liters of boiling water in the deep pan, cook for 6 min. until al dente, then drain and park in a bowl.
Put the two Italian sausages into the pan and add two teaspoons of the olive oil from the sun-dried tomatoes glass, fry on low heat and flip over once or twice until sausages are browned on both sides. Take out the sausages, let cool down on a plate and cut into bite-size chunks.
Add all four peppers (cut into rings), minced garlic, and the fresh tomato (cut into small chunks) to the oil remaining in the pan. Fry and stir slowly, after a few minutes add the sausage bites and the julienne tomato strips and keep stirring. Season to taste with salt and ground pepper, then add the Fusilli from the bowl into the pan. Mix thoroughly, add a splash of rose/red wine and some oregano leaves for an enhanced mediterranean flavor.
When everything is mixed well serve the meal on deep plates/pasta bowls. 
Una vera esplosione di gusto!