1 pound fettucine

1/2 pound mixed sweet and hot peppers

1 pound Italian sausage, cut into 2″ lengths

1 onion, slivered

4 cloves garlic, sliced think

olive oil

1/2 c. grated parmesan or pecorino

Roast peppers under broiler until skins blacken. Place in covered container to steam for 30 minutes. When cool enough to handle, peel skins off and tear peppers into strips. Use gloves if you are sensitive to spicy peppers! Set aside. In a large skillet, saute onion and garlic over medium heat until they begin to turn golden. Set aside. Add sausage to skillet and saute until browned and cooked through. Return onions and garlic to skillet, and add peppers. Turn heat to low while pasta cooks. When fettucine is cooked, reserve 1/2 c. pasta-cooking water and add to sausage mixture. Turn heat up until flavors come together. Toss sausage-pepper mixture with cooked pasta, place into large serving bowls, and top with grated cheese.