Sausage and Stuff

1/2 pound (for a serving of 4) angel hair pasta
5 links mild sausage
2 Tbs (more or less - who measures olive oil, anyway??)
1 medium onion
2 Tbs chopped garlic
1 yellow pepper
1 red pepper
1 container baby bella mushrooms
2 Tbs flour
2 cups chicken broth
Salt and Pepper

Start your water for the pasta on high before you begin. (Cover it to bring it to a boil faster)

Open the sausage links (if that is how you bought it) and break it apart as you drop it into a hot pan that has been just barely covered in the 2 Tbs of olive oil. Brown the sausage for 3 to 4 minutes - just until the outside starts to get crisp. Add the onion, garlic, peppers and mushrooms. Immediately add salt and pepper to bring the water out of the mushrooms - this is critical to your sauce. Sauté, stirring often for about 5 minutes. Scrape as much stuff from the bottom of your pan as you can and then sprinkle the mix with the flour. Stir well to incorporate the flour, until it almost disappears. After about 1 minute of incorporating, add the chicken broth - stirring constantly and bring to a boil.(time to throw the pasta in the pot - Angel Hair pasta only takes 2 minutes) Reduce the sauce to medium-high, so that it is still bubbling and evaporating but not burning. Stir the yummy sauce often, taste and add more salt and pepper depending on your taste. Drain your pasta and put back in the hot pot to heat the remaining water off of it. By the time you are done, the sauce around the sausage and veggies should be a delightful consistency. Don't be scared by the lack of red in the sauce because there are no tomatoes. If you are inclined to use tomatoes, I recommend draining a 28oz can of Muir Glen Fire Roasted chopped or crushed tomatoes. Throw the pasta on a plate, top with the sauce and grated parmesan cheese.