Sausage, Pepper, and Tomato Stew

Sweet Italian sausage from Wells Tavern Farm, peppers and tomatoes from my freezer, onions from Winter Fare...simple and satisfying. Cornbread would be a good accompaniment.

1 lb sweet Italian sausage, casings (if any) removed
4-6 cloves garlic, minced
1 large onion, chopped
6 cups chopped green and/or red bell peppers (frozen is fine)
4-6 cups chopped tomatoes and their liquid (frozen or canned, thawed if frozen)
1 Tbsp dried basil
1 1/2 cups dry whole wheat macaroni
Salt and pepper to taste

Brown the sausage in a soup pot or Dutch oven. Pour off most of the fat, then add the garlic and onion and saute over medium-high heat for 3-4 minutes. Add the peppers and saute another 3-4 minutes. Add the tomatoes and basil and bring to a boil. Add the pasta, bring back to a boil, then reduce heat to medium. Cover and cook until pasta is tender, about 10 minutes. Add salt and pepper and serve.

Serves 4-6.