2- 6oz Sausages (one spicy, one mild)
2½ Cups Regatini Romanio Pasta
2 Cups Marinara Sauce
2T Caprino Cheese (sliced)
2T Olive Oil
½ Cup Chianti Wine (Tizano)
1/8 Cup Fresh Basil (chiffonade)
Small Pepper (diced, roasted)
Small Onion (diced, roasted)
1. Grill sausages in advance. Cool, slice and reserve for service. Cook and cool pasta.
2. Sauté garlic in olive oil. Add the peppers, onions and sausage. Deglaze with the Chianti.
3. Add the pasta and the tomato sauce, cook until hot.
4. Place in bowl and top with the Caprino cheese and basil.