1 lb. Italian sausage, casing removed (I use sweet Italian sausage but works equally well with spicy, if you prefer a little "kick")
6 or 7 fresh sweet mini peppers
EVOO (extra virgin olive oil)
garlic powder
1 (24 oz.) jar of spaghetti sauce (I use Newman's Own Sockarooni but any tomato based sauce in a jar will work)
3 tbsp. brown sugar
pasta (I use angel hair, but again, use your favorite)
Parmesan cheese, fresh for grating (or use the already grated stuff)

Put a generous amount of EVOO in a heavy duty saucepan, stir in a dash or two of garlic powder, heat the oil while you're seeding, then coarsely chopping the mini peppers.

Add the chopped peppers to the oil and sauté until soft. Add the sausage, breaking up pieces with a fork while it cooks. The idea is to not have large chunks.

After sausage is thoroughly cooked, drain the fat from the pan and add spaghetti sauce. Stir in brown sugar (cuts the acidity of the spaghetti sauce and imparts a lovely smooth flavor) cover and simmer over low heat for an hour or so, stirring from time to time.

Cook pasta the way you like it. Drain. Plate portions of pasta, top with sauce. Add grated Parmesan. Serve with warm Italian bread and butter and a salad for a delicious, filling dinner. Refrigerate leftovers (this dish is great the second day).

Molto gustosi! And with the shortcut of jarred sauce, takes very little time to make.

Submitted by: Judy B.