1 lb Sausage, Italian, in 2"
-lengths
2    Onions, purple, in 1 inch
-pieces
5    Garlic cloves, crushed
2    Peppers, bell, red, in 1"
-cubes
2    Peppers, bell, yellow, in 1"
-cubes
16 oz Tomatoes, Italian, plum
3/4 c  Wine, red, dry, robust
1 ts Worcestershire
2    Bay leaves, imported
1/2 ts Basil, dried, leaves
1/2 ts Thyme, dried, leaves
1/2 ts Oregano, dried, leaves
1/2 ts Sage, dried, rubbed
1/4 ts Chile, dried, hot, red,
-flakes
1/4 ts Pepper, black, freshly
-ground
3 tb Parsley, chopped
1 lb Penne

Heat a skillet over moderate heat, add sausage and cook until browned.
Remove sausage and drain on paper toweling. Discard all but 1 tablespoons
of fat. Add onion to fat in skillet and cook slowly until soft but not
browned. Add garlic and cook a minute or two more. Add red and yellow bell
peppers and toss to coat with oil. Add tomatoes, wine, Worcestershire and
seasonings. Cook at a simmer, covered, stirring occasionally, for about 10
minutes, adding sausage pieces toward the end of that period. Uncover and
cook over high heat to reduce to desired consistency. In the meantime, cook
penne until al dente in ample boiling salted water. Drain pasta and toss in
a heated bowl with a tablespoon or so of good olive oil. Serve pasta in
heated bowls with sauce and a sprinkling of parsley.