Ingredients
1 pound bulk Italian sausage3 tablespoons olive oil, divided3 dried whole red chilies1 can (28 ounces) plum tomatoes, drained and chopped3 garlic cloves, minced2 tablespoons minced fresh oregano or 2 teaspoons dried oregano1/2 teaspoon salt1/4 teaspoon pepper3 large sweet red peppers, thinly sliced4 cups hot cooked spaghetti1/2 cup minced fresh parsley1/2 cup shredded Parmesan cheese
Preparation
In a large skillet, cook sausage over medium heat, until no longer pink; drain. Set the sausage aside and keep warm.
In another skillet, heat 2 tablespoons of oil; saute red chilies for 5-8 minutes or until they turn black. Discard chilies; cool oil slightly. Add the tomatoes, garlic, oregano, salt and pepper; simmer for 15 minutes. Stir in red peppers and sausage; heat through.
Toss spaghetti with remaining oil. Add tomato sauce; toss to coat. Sprinkle with parsley and Parmesan cheese.
