| 1 box | BARILLA Tri-Color Rotini |
| 1 jar | BARILLA Tomato Basil Sauce |
| 2 tablespoons | extra virgin olive oil |
| 1 pound | Italian sausage, casings removed |
| 2 cups | red onion, julienne |
| 1 each | red bell pepper |
| 1 each | yellow bell pepper |
| 1 each | green bell pepper |
| 1 cup | red wine |
| ½ teaspoon | crushed red pepper flakes |
| ½ cup | heavy cream |
| to taste | salt |
| to taste | freshly ground black pepper |
| ½ cup | Parmigiano cheese, grated |
| 2 tablespoons | Italian parsley, chopped |
BRING a large pot of water to a boil.
HEAT a large saucepan over medium heat, add the oil and onion and sauté for 5 minutes.
ADD the sausage and brown for 10 minutes.
ADD the red, yellow and green peppers and sauté for 10 minutes.
ADD the crushed red pepper flakes and the wine. Reduce wine until dry, about 6 minutes.
ADD Tomato Sauce to the saucepan and bring to a simmer. Continue simmering the sauce for 5 minutes.
Meanwhile COOK the Tri-Color Rotini according to the package directions.
ADD the cream to the sauce mixture and simmer for another 5 minutes. Season the sauce with salt and pepper.
DRAIN and toss the Tri-Color Rotini with the sauce. Finish with the cheese and parsley before serving.