Spicy Stewed Sausages with Three Peppers

Spicy Stewed Sausages with Three Peppers
Serves 4

1 pounds sweet Italian sausage, pricked all over with a fork
olive oil
1 red bell peppers, cut into 1-inch dice
1 green bell peppers, cut into 1-inch dice
1 yellow bell peppers, cut into 1-inch dice
1 small red onion, thinly sliced
1 fennel bulb—trimmed, cored and thinly sliced
2 serrano chiles, seeded and thinly sliced crosswise
1 habanero chile, seeded and thinly sliced
Salt
1/2 cup dry red wine
1 cup chicken stock
pecorino cheese
1 lbs cooked smaller pasta (penne/farfalle)
directions

Brown the sausages until just cooked through. Cut into pieces.
In a very large pan, add the peppers, onion, fennel and chiles and cook,
stirring occasionally, until the vegetables are softened, about 15
minutes. Season with salt. Add the sausages and wine and stock to the
skillet and simmer until the wine has reduced by half, about 4 minutes.
Remove from the grill and sprinkle half of the pecorino cheese over the
sausage and peppers. Mix with cooked pasta.