Bari Red Sauce with Italian Sausage & Roasted Red Pepper (Phasing Out Name "Massi's Pasta")

I just posted what Noelle had once given me as directions for Massi's delicious pasta. Last night, in attempts to use the Italian sausage in my refrigerator, I combined Massi's recipe with another that I found in an Italian cookbook. I looked to Massi's when I realized that I didn't have all the ingredients which the book's recipe called for. The combination came out wonderful! VERY GOOD! Additional Ingredients: 1-1 1/2 lbs. Italian sausage 1/4-1/3 cup. roasted pepper (which I used from a store-bought jar) Directions.

1. Begin to make Massi's tomato sauce as directed; hold on starting the pasta, and DO NOT ADD basil at the end of the 1st 15 minutes (as directed in Massi's recipe).
2. Simultaneously, cook the Italian sausage in a separate pan. I cooked the sausage as about 3 inch links...do what you think depending on how you buy it. Poke the sausages several times with a fork as it cooks to allow for drainage. Try to time it so that the sausage is finished cooking as the tomato sauce finishes cooking. Also, when the links look like they are cooked pretty well, cut them down into 1-1 1/2 inch pieces.
3. After the 15 minutes in which both things are done cooking, turn off the heat for both. Drain the sausage grease, and return sausage AND tomato mixture to the sausage pan.
4. Stir in the roasted peppers, and then bring to a low heat/simmer for another 20 minutes. I kept the cover off, but you could keep the cover on for more moisture. Stir occasionally.
5. Don't forget to add the basil (about 2 tbsp. if dried) in the last 3 cooking minutes.
6. In the last 10 minutes, cook the pasta (use Massi's directions).
7. Drain the pasta, and place in serving bowl; top with the tomato/pepper/sausage mixture! Yum!