4 tbsp. olive oil
1 lb. sweet Italian sausage
2 dried hot chili peppers
1 (28 oz.) can Italian plum tomatoes, drained & chopped
1 c. minced fresh parsley (preferably Italian)
2 lg. garlic cloves, minced
3 red bell peppers, roasted, peeled & thinly sliced
1 sprig fresh oregano or 1 tsp. dried
Salt & freshly ground pepper
12 oz. imported spaghettini
3 tbsp. freshly grated Parmesan cheese
2 tbsp. minced fresh parsley

Heat 2 tablespoons oil in heavy large skillet over medium heat. Add sausage, cover partially and cook until well browned on all sides, about 20 minutes. Transfer to cutting board and reserve.

Discard all but 1 tablespoon fat from skillet. Increase heat to medium high and add remaining 2 tablespoons oil. Add chili peppers and saute until skins turn black. Remove peppers and discard. Add tomatoes, parsley and garlic to skillet and bring to simmer. Reduce heat and add red pepper, oregano, salt and pepper. Cover and simmer gently 15 minutes, watching carefully and stirring occasionally to prevent burning (there is not much liquid in sauce).

Cut sausage into thin slices and add to skillet. Turn heat to low and cover partially.

Bring large quantity of salted water to boil. Add spaghettini and cook until al dente. Immediately add 2 cups cold water to stop cooking process. Drain well. (Spaghettini can be held covered for 10-15 minutes before serving, if necessary.) Add to skillet and toss thoroughly with sauce. Sprinkle with parsley and Parmesan and serve. 4-6 servings.