Papa's Sizzlelini Pasta

We have a local Italian joint that serves a delicious sizzling pasta skillet that includes hot Italian sausage, green peppers, and onions.  My FIL (Papa) tried it and immediately concocted a knock-off version in his kitchen.  He generously shared the recipe with us, and here is our version with just a few tweaks.  It's a really nice summer pasta - light and fresh.

Papa's Sizzlelini Pasta
whole wheat thin spaghetti
chicken Italian sausage - I like the Archer Farms "mild, no casing" version
green bell pepper, sliced
red bell pepper, sliced
Vidalia onion, sliced
garlic, minced
1/2 c white wine*
olive oil
fresh grated Parmesan
Italian parsley, roughly chopped (optional)

Prepare the sausage according to the package instructions.  Let rest 5 minutes, then slice diagonally.  Set aside.  While you boil the pasta, saute the onion with olive oil, over medium heat.  If you can't find a Vidalia (sweet) onion, add a pinch of sugar to help it caramelize.  When onion is softened, return the sausage slices to the pan, add peppers and garlic, saute for another minute.  Add white wine to the pan, lower heat and simmer.  When pasta is al dente, drain and combine with the meat-veggie mixture.  Add a little olive oil, about twice around the pot.  Toss to combine.  Top with parmesan and parsley, and let your family add salt and pepper to their taste.

*I stock mini bottles of white and red wine in my pantry for cooking.  Often you can find them on special 4 for $5, so a recipe with a smidgen of wine doesn't put you over budget for the week.