Chicken Sausage Pasta

1 lb good quality hot or mild chicken sausages, removed from casings

1 red or green bell pepper, sliced

1 large onion, sliced

2 cloves of garlic, minced

1/2 cup dry white wine

1 cup good quality marinara sauce

3 heaping tablespoons pesto sauce

8 to 10 pickled small sweet peppers, halved

1 cup shredded Parmigiano Reggiano, more for garnishing

8 ounces Organic Strozzapreti pasta or penne pasta of your choice

Salt to taste

1/2 cup pasta water

In a large skillet over medium high heat saute chicken sausage, breaking up big pieces. Add peppers, onion and garlic and saute until peppers have softened. Add wine to skillet and scrape pan to loosen the browned bits. Add marinara sauce, pesto and pickled peppers to dish. Reduce heat to low and simmer while you cook the pasta.

Bring a large pot of water to a boil. Add at least a tablespoon of salt. Cook the pasta according to package directions. When done, scope out some of the pasta water and then drain the pasta. Add it to the skillet with the sauce. Add the shredded Parmigiano and stir to combine. Add some pasta water if the mixture is dry. Turn pasta onto a serving plate and serve garnished with more cheese