Italian Sausage Ragout with Linguine

My husband L-O-V-E-D this pasta dish. But that's understandable since he loves sweet Italian sausage and bell peppers! I tweaked a recipe I found on allrecipes.com. The red pepper flakes give it a fun kick, though be mindful if serving children: most don't like the spicy kick. My kids don't like noodles but they love the sausage! Serves 6.

Italian Sausage Ragout with Linguine

1 - 13.25 oz package linguine pasta
1 Tbsp olive oil
1/2 lb sweet Italian pork sausage (2 large links), cut into 1/2 inch slices
1/2 onion, diced
3 cloves garlic, minced
1 large red bell pepper, chopped
1 small green bell pepper, chopped
1 -14.5 oz can diced tomatoes
1 c marinara sauce
1/2 c red wine or beef broth
1/2 c fresh parsley, chopped
1/4 tsp crushed red pepper flakes, if desired
 salt and pepper, to taste

1. Heat oil in large skillet or soup pot over medium-high heat. Add sausage pieces and cook until browned, about 5 minutes. Add onion and garlic; cook until onion is translucent, about 5 minutes. Stir in red and green bell peppers and cook 8 minutes more.
2. Add tomatoes, marinara sauce, red wine or broth, and parsley and red pepper flakes, if using; bring to a boil. Cover, reduce heat to low, and simmer for 30 minutes.
3. Meanwhile, cook pasta according to package directions. Drain well and set aside.
4. When sauce is done simmering, turn off heat and taste (making sure it's cooled off!). Season with salt and pepper and stir well until reaches desired flavor, being careful not to over-salt. Serve over cooked linguine noodles.