Spaghetti Con Pollo, Salsiccia, E Peperone

• onion, sliced thin↗1
• garlic clove, minced↗1
• green bell pepper, cut into strips1
• extra virgin olive oil↗1 tablespoon
• 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↗1⁄2 lb
• can tomatoes, chopped, including the juice↗1 can

  (14 ounce)

• dry red wine↗1⁄4 cup
• dried oregano, crumbled↗1⁄2 teaspoon
• dried basil, crumbled↗1⁄4 teaspoon
• sugar↗1⁄4 teaspoon
• spaghetti↗3⁄4 lb
• heavy cream↗1⁄4 cup

Step-by-step instructions

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.