Spaghetti Con Pollo, Salsiccia, E Peperone

Ingredients

• 1 onion, sliced thin
• 1 garlic clove, minced
• 1 green bell pepper, cut into strips
• 1 tablespoon extra virgin olive oil
• 1/2 lb boneless skinless chicken breast, cut into 1/2-inch-wide strips
• 1/2 lb hot Italian sausage link, cut crosswise into 1/2-inch-thick pieces

• 1 (14 ounce) can tomatoes, chopped, including the juice
• 1/4 cup dry red wine
• 1/2 teaspoon dried oregano, crumbled
• 1/4 teaspoon dried basil, crumbled
• 1/4 teaspoon sugar
• 3/4 lb spaghetti
• 1/4 cup heavy cream

Directions

1. 1

   In a large saucepan saute the onion, the garlic, and the bell pepper in the olive oil over moderately high heat, stirring, until the vegetables begin to brown.

2. 2

   Add the chicken, the sausage, the tomatoes with the juice, the wine, the oregano, the basil, and the sugar and boil the mixture gently, stirring occasionally, for 10 minutes.

3. 3

   While the mixture is boiling, in a kettle of boiling salted water boil the spaghetti until it is 'al dente' and drain it well.

4. 4

   To the tomato mixture add the cream and salt and pepper to taste and simmer the sauce for 3 minutes, or until it is thickened slightly.

5. 5

   Divide the spaghetti between 2 plates and spoon the sauce over it.