This is such a simple, great recipe from Cuisine at Home magazine...I am putting it here for safe keeping so I can find it again...I used red wine instead of white and it turned out great....Easy to double...
Brink a large pot of salted water to a boil for the penne.
Cook pasta according to package directions; drain and set aside.
Brown sausage iin a large saute pan over medium-high heat for 5 minutes, crushing it into small pieces using a potato masher. Add the bell pepper and onion; cook 5 minutes or until sausage is cooked through.
Stir in tomato paste and garlic. Saute 2 minutes, stirring frequently.
Deglaze with wine, then increase heat to high and cook until liquid is nearly evaporated. Add tomatoes, sugar, and pepper flakes; bring to a simmer and cook 5-8 minutes, or until thickened.
Season ragu with salt, stir in parsley, and serve over penne. Garnish with parmesan.