1. Bring large pot of lightly salted water to boil. 2. Meanwhile, to make sauce, in large nonstick skillet over medium high heat, cook sausage stirring and breaking up meat with back of wooden spoon, until cooked through, about 3 to 5 minutes; remove to a plate. 3. Heat oil in same skillet. Add yellow peppers and onion; cook, stirring frequently, until vegetables are lightlycolored and crisp tender, about 5 minutes. 4. Add wine and garlic; cook until most of liquid evaporate, about 1 minute. Add tomatoes, crushed red pepper, salt and browned sausage; bring to a boil. Reduce heat to medium low, cover and simmer until vegetables are tender and sauce is heated through, about 10 minutes. 5. While sauce simmers, add pasta to boiling water and cook according to package instructions. Drain pasta; return to pot. Add sauce and basil; toss to mix and coat. Yields about 1 1/3 cups per serving. 6. NOTES: 7. auce is also good over rice. 8. Toss in some fennel seeds for even greater flaver. ---------------------------------------------------------------------------
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