1 lb. hot Italian sausage
1 lb. sweet Italian sausage
Olive oil
2 green bell peppers, cubed
1 red onion, sliced
1 clove garlic, minced
4 fresh Italian tomatoes, quartered
6 lg. mushrooms, sliced
Salt and pepper to taste
28 oz. can Italian tomatoes with juice
1 tsp. cornstarch
1/4 c. red wine
12 oz. any kind pasta, cooked
Grated Parmesan cheese

Cut sausage into quarters. Brown in olive oil, then remove from pan. In same pan, saute peppers, onion, garlic and fresh tomatoes until limp. Add sausage, mushrooms, salt, pepper and canned tomatoes. Simmer 45 minutes.

Stir cornstarch into wine with wire whisk, then whip into sauce. Cook another 15 minutes, uncovered, until thickened. Serve over pasta. Top with Parmesan.