Servings: 2 to 3

1 med to large onion; sliced thinly 1 med to large onion; sliced thinly
1 red pepper (or around 4 mini peppers); thinly sliced 1 red pepper (or around 4 mini peppers); thinly sliced
1 large clove garlic, chopped 1 large clove garlic, chopped
2 chicken sausage, fully cooked. (or Italian regular sausage but follow longer cooking instructions); biased cut into large chunks 2 chicken sausage, fully cooked. (or Italian regular sausage but follow longer cooking instructions); biased cut into large chunks
1/2 c. white wine ½ c. white wine
2-3 T tomato paste 2 to 3 T tomato paste
1 c. chicken stock 1 c. chicken stock
Italian seasoning (1 tsp?) Italian seasoning (1 tsp?)
Sprinkle of red pepper flake; more or less to your desired level of spiciness. Sprinkle of red pepper flake; more or less to your desired level of spiciness.
Anchovy paste 1 t. (optional but highly recommend) Anchovy paste 1 t. (optional but highly recommend)
salt, pepper salt, pepper
1/4-1/2 lb Pasta (any shape) ¼ to ½ lb Pasta (any shape)
Truffle oil (1/2 to 1 t, optional) Truffle oil (½ to 1 t, optional)

Cook onions and peppers in a little olive oil over medium heat till soft and slightly browned; not too much brown! Once browned and cooked, add sausage and let it get brown; remove to plate. (If you're using raw sausage, make sure too cook it long enough to almost complete cooking). Add garlic, cook a few minutes then add wine, stock, tomato paste, spices and anchovy paste if using (highly recommend). Return sausage to pan, let simmer while pasta cooks (taste and adjust seasoning if necessary). Do not cook pasta too long! Cook pasta in salted water a bit al dente, then using a pasta scoop, add to simmering sauce dragging a little bit of the pasta water. Add a ½ teaspoon of the truffle oil at this point. Truffle oil is very strong tasting; start with just a little, taste and add more if desired. Cover and let sit over low heat around 10 to 15 minutes. Top with a sprinkle of parmesan cheese when plating.