1 pkg. (16 oz.) med. shells
2 lb. bulk sweet sausage
1 lg. onion, chopped
1 lg. red pepper, cut strips
1/4 c. chopped parsley
6 tbsp. olive oil
1 c. white wine
1 lg. green pepper, cut strips
3 garlic cloves, minced
1/2 c. grated Parmesan cheese

Prepare pasta and drain. Toss with 2 tablespoons olive oil. Set aside. Cook and stir sausage until well cooked. Drain. Stir in wine and cook 10 minutes. Remove mixture from skillet and save aside.

Add remaining oil to skillet along with onions, peppers and garlic. Cook and stir until peppers are crisp tender. Add sausage with parsley and heat. Add sausage, parsley and wine juice the sausage was cooked in to pasta. Add cheese and toss. Serves 6.