In a large skillet brown the sausage until it is cooked through. Drain the fat and drain the sausage on paper towels.

In the same pan heat the olive oil and add and sauté the peppers, and onions, until the onion is translucent and then add the garlic and sauté gently but do not brown. The vegetables should be tender.

Stir in the tomatoes, spices, Romano cheese and sausage. Cover the pan and simmer all over medium-low heat for 8-10 minutes. If your mixture seems too thick you can add a little water or red wine.

While the meat mixture is cooking, the pasta can be prepared as per directions. You do not want to overcook the pasta. You want a little firmness to the noodles.

When you are ready to serve use a large platter. The noodles first, then spoon the meat mixture over.

Mix slightly. Sprinkle with the Parmigiano-Reggiano and place fresh basil leaves atop.

This goes well with a green salad with Italian oil and vinegar dressing, and most of all a good hard-crusted peasant bread.