Italian Sausage and Pepper Pasta

Here's a new recipe I found on the Weight Watchers website and decided to give it a try. Man oh man was that a great decision! I absolutely LOVED it :) So I wanted to share it with everyone just in case yall ever wanted to try it out. I used bell peppers instead of yellow peppers and tony's instead of the red pepper and also forgot the basil. It has 6 servings, which will be great to keep for throughout the week. After I ate lunch I portioned the rest of it out that way throughout the week all I have to do is grab a bag and warm it up.     I will try to share with yall when I come across great recipes that I really enjoy!    Course: main meals POINTS® Value:    5 Servings:  6 Preparation Time:  15 min Cooking Time:  25 min Level of Difficulty:  Easy   Spicy sausage, red wine and fire-roasted tomatoes come together in this ragout-like sauce. Truly hearty and satisfying. Ingredients 1/2 pound(s) raw turkey sausage, Italian-style, casings removed    2 tsp olive oil, extra-virgin    2 medium yellow pepper(s), cut into 2-inch long thin strips    1 medium onion(s), thinly sliced    1/2 cup(s) red wine    1 1/2 Tbsp minced garlic    28 oz canned crushed tomatoes, fire-roasted recommended    1/2 tsp crushed red pepper flakes, or less to taste    1/4 tsp table salt    8 oz uncooked whole-wheat pasta, fusilli    1/3 cup(s) basil, fresh, chopped    Instructions Bring a large pot of lightly salted water to a boil. Meanwhile, to make sauce, in a large nonstick skillet over medium-high heat, cook sausage, stirring and breaking up meat with back of a wooden spoon, until cooked through, about 3 to 5 minutes; remove to a plate. Heat oil in same skillet. Add yellow peppers and onion; cook, stirring frequently, until vegetables are lightly colored and crisp-tender, about 5 minutes. Add wine and garlic; cook until most of liquid evaporates, about 1 minute. Add tomatoes, crushed red pepper, salt and browned sausage; bring to a boil. Reduce heat to medium-low, cover and simmer until vegetables are tender and sauce is heated through, about 10 minutes. While sauce simmers, add pasta to boiling water and cook according to package instructions. Drain pasta; return to pot. Add sauce and basil; toss to mix and coat. Yields about 1 1/3 cups per serving. Notes The sauce is also good spooned over rice. Toss in some fennel seeds for even greater flavor.