1 pkg. medium shells
2 EACH lg. red, green and yellow peppers, cut into 1/2 inch cubes
1 lg. onion, chopped
2 lg. garlic cloves, minced
1/3 c. olive oil
1/3 c. dry red wine
1/2 tsp. ground fennel
1/2 tsp. salt
1/4 tsp. pepper
2/3 c. coarsely shredded Parmesan cheese
1/4 c. chopped parsley

Step 1: Prepare pasta, drain.

Step 2: Cook peppers, onion, and garlic in hot oil until crisp-tender.

Step 3: Stir in wine, fennel, salt and pepper.

Step 4: Spoon over paste, add cheese and parsley.