1 pkg. vermecitte (12 oz.)
1 tbsp. olive oil
1-1 1/2 lb. smoked sausage, cut in strips
1 med. green bell pepper, cut into thin strips
1 med. red bell pepper, cut in thin strips
1/2 red onion, but in thin wedges
1 tbsp. parsley flakes
1 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. cayenne pepper
1/2 c. grated Parmesan cheese

Prepare vermecilli according to directions; drain. In large skillet heat olive oil. Add smoked sausage and remaining ingredients except cheese. Cooked and stir over medium heat until vegetables are tender crisp. Toss together hot spaghetti, sausage mixture and Parmesan cheese. Serve immediately. Refrigerate leftovers. Yield: Serves 6.