1 lb Chicken Sausage Chunks (I buy it at Lombardis in Fairport)
1 Red Bell Pepper
1 Orange Bell Pepper
1 Large Red Onion
2 tbls of garlic paste (bought at Wegmans in a tube)
4 oz of Pancetta
25 leaves of Basil (hold 5 aside for garnish)
6 Sprigs of fresh Thyme
2 Sprigs of Rosemary (keep whole)
1 cup of white wine (I use Relax Reisling)
1 tablespoon of dark brown sugar
1 teaspoon Allspice
1 tablespoon of Ground Cumin
1 1/2 cups of chicken stock
1/2 cup of Asiago Cheese (grated)
1/4 teaspoon of red pepper flakes
1/4 teaspoon salt
1 teaspoon black pepper
1 lb of fresh Penne Pasta ( box is okay of you cant get it, I also get this at Lombardis in Fairport)
Olive oil for pan 2 teaspoons
Take a large skillet pan and heat up oil, add the chopped peppers (bite size pieces) and onion (also bite size) along with the garlic paste into the pan, Add salt and pepper and saute for about 5 minutes until the peppers and onions get soft.
Then add the pancetta, and let that cook for another 3 minutes. Add wine along with the allspice, fresh basil,(chopped fine) thyme (peal the sprig backwards) and rosemary (keep the rosemary whole you will take this out at the end). Also add the brown sugar and the red pepper flakes.
In a seperate pot start boiling water for the pasta, if using fresh pasta it will cook quick. Add salt to your water before adding pasta.
Add the chicken stock to your saute pan along with the sausage, the sausage I use is already cooked, if you are using a substitute make sure sausage is cooked fully before this step in a seperate pan.
Add the Asiago cheese .
Take a ladle spoon with holes in it and take the pasta from the pot and add right to the saute pan and cook on low for another 10 minutes. turn off heat cover pan and let sit for 5 minutes, Pull out the rosemary and toss it.
Garnish with Asiago cheese and Fresh Basil..
Serve with a glass of wine and some bread, Enjoy