RED AND YELLOW BELL PEPPER SAUCE WITH SAUSAGES ON PAPPARDELLE

3 bell peppers, 1 red, 2 yellow

1/4 cup extra-virgin olive oil

2 tablespoons chopped onion

4 sweet Italian sausages, sliced in 1/2-inch pieces

1/4 teaspoon salt

Freshly ground pepper

1 cup canned imported plum tomatoes, drained, chopped

1 1/2 pounds pappardelle or rigatoni, cooked according to package directions

2/3 cup grated Parmesan cheese, plus more at the table

1 tablespoon butter

Split the peppers into 4 sections, discard seeds and cores. Peel sections with vegetable peeler, if desired. Cut into 1-inch pieces; set aside.

Put olive oil and onion in a large skillet over medium-high heat. Cook, stirring, until onion turns pale gold, about 5 minutes. Add sausages; cook 2-3 minutes. Add peppers; cook, turning occasionally, 7 minutes. Add salt and pepper to taste; stir well.

Add tomatoes; reduce heat to low. Cook 20 minutes. Place pasta and sauce in serving bowl; toss. Add grated Parmesan and butter; toss. Serve with more Parmesan at the table.

Yield: 8 servings

Marcella Hazan prefers sausages without fennel seeds or other strong seasonings in this recipe from her Essentials of Classic Italian Cooking.

Nutrition information per serving: 545 calories, 33 percent of calories from fat, 20 grams fat, 6 g saturated fat, 26 milligrams cholesterol, 69 g carbohydrates, 21 g protein, 528 mg sodium, 5 g fiber