Cayenne Sausage and Pepper Campanelle

1. Dice peppers, garlic, and onion and set aside.

2. Add a dash of salt to a pot of water and bring to a boil for pasta. Follow package directions to cook pasta to al dente.

3. Saute sausage on medium high heat until brown, and then remove from pan. Drain all but 1 teaspoon of the drippings. Add oil, garlic, peppers and onion, and sauté until translucent. Then add the wine. Deglaze the pan with wine, scraping up browned bits. Reduce the wine to half, by cooking over medium heat for 4-5 minutes.

4. Add tomatoes (undrained) to pan, along with basil, salt and pepper, and cayenne. Cook for 10 minutes on medium to medium high heat until flavors are even and rich.

5. Remove a ladleful of the liquid from the pan into a small bowl, add cornstarch and mix until creamy. Add this back into the sauce, stirring throughout. If the sauce is still too runny, you can repeat this process with another tablespoon of cornstarch and ladleful of sauce. Serve sauce over the pasta.

*Adjust cayenne to your desired spice level!