Burning Love

INGREDIENTS:

1 Pkg Spicy Ground Sausage
1 Lb Shrimp (pre-cooked)
1 White or Red Onion
1 Red Bell Pepper
1 Orange or Yellow Bell Pepper
1/2 Bulb of Garlic
1 Can Artichoke Hearts (quartered)
1/2 Jar Pepperoncini Peppers (drained)
1 Pkg Mushrooms (sliced)
1 Pkg Pasta of your choice (angel hair, spaghetti, linguini, etc.)
1 Jar Red Marinara Sauce of your choice
Crushed Red Peppers
Black Pepper
Itlian Seasoning/Garlic Herb Seasoning
Other Hot Spice on hand (chili powder/Hot Blends/cayenne pepper)
Shredded/Grated Cheese (Parmesan, Romano) (optional garnish)


DIRECTIONS:

Begin by placing sausage in an extra large skillet on low-medium (you may add a little red wine to the pan for flavor and to moisten if you want). Remove stems from pepperoncinis and bell peppers (remove seeds too for less "heat"). Slice the bell peppers and onion into long, slender pieces and add along with pep'cinis to sausage. Peel garlic and add to pepper/sausage mix (hint: before peeling, "stomp" or "smash" individual cloves with the bottom of a jar, the flat of your blade or even your cutting board to loosen skin!) Add to sausage mix the artichokes (drained), mushrooms, crushed red pepper, black pepper and other seasonings to taste (the more, the spicier!) and stir all ingredients well.  Cover pan and continue simmering on low-medium heat, stirring occasionally.

In a large pot boil enough water to cook 1/2 package of pasta.  Cook according to package directions and drain, leaving pasta in strainer. Pour entire jar of sauce and shrimp (drained of excess water) into the pot and bring to a low boil.  Add sausage/pepper mix to pot and mix thoroughly. Add pasta back to pot and stir until well mixed.

Serve in bowls and garnish with cheese and/or extra red pepper as desired.