Prepare the roasted red bell pepper. Preheat oven to 425F. Cut each red bell pepper into quarters, discarding the seeds and removing any white membrane. Arrange the peppers on a small baking dish. Drizzle generously with olive oil; season with salt and ground black pepper. Bake in preheated oven for about 15 minutes, until peppers are slightly charred and tender. Once peppers are done, dice the peppers into pea sized pieces.

Prepare pasta according to package instructions. Keep warm.

Meanwhile, prepare the sausage. Remove any casings, if needed, and slice sausage into small disks. Preheat a large, cast-iron pan over medium heat. Add the sliced sausage and brown all over. Remove the sausage from the pan and into a small bowl; set aside.

Prepare the sauce. Into the same pan, add the diced shallot and garlic. Cook for a few minutes until tender. Add all of the spices and seasonings and tomato paste. Add Holland House ‘Marsala’ cooking wine. Cook the sauce for 5 minutes. Add the diced roasted red bell pepper. Return the sausage to the pan and mix all ingredients together, then bring to a simmer. Cook for 10 minutes, to allow flavor to develop. Add the heavy cream and Parmesan cheese. Cook until cheese is completely melted.

Once sauce has cooked, add the prepared pasta and toss to coat. Garnish the top with chopped basil and more Parmesan cheese.