Season ground pork sausage with herbes de provence, salt, and pepper.

Cook macaroni in salted, boiling water while sauce is cooking. Drain and set aside. Drizzle with olive oil and toss to coat noodles.

Heat a large sauce pan. Add pork. Brown sausage and transfer to a plate.

Add just enough olive oil to cover the bottom of the pan.

Add shallot and pepper with a tiny pinch of salt. Cook on medium heat until peppers soften, about 5 minutes.

Turn heat to high. Add garlic, bay leaf, and crushed pepper flakes. Cook 30 seconds.

Add red wine. Reduce until nearly dry. About 1-2 minutes.

Add tomatoes. Stir.

Return pork to pan. Stir. Reduce heat to low. Use a wooden spoon to slightly break apart the whole tomatoes. Cook 20 minutes.

Add sugar. Adjust salt and pepper. Remove bay leaf.

Garnish with parmigiano reggiano.

Variations; Fennel, fennel seed, Italian seasoning, celery, celery seed, bacon, pancetta, prosciutto, ham, tomato sauce or puree, roasted garlic or bell peppers, fresh tomatoes, worcestershire sauce, beef stock, demi glace, red wine vinegar, balsamic vinegar, yellow or red onions, ground beef, veal, mini sweet bell peppers, rosemary, thyme, oregano, sage, parsely, basil, marjoram, paprika, chives, scallions, spinach, zucchini, ricotta, romano, gruyere, parmesean, mozzarella, provolone, fontina,

Cont'd: savory, sour cream, creme fraiche, artichoke, arugula, asiago, jalapeño, heavy cream, cream cheese, eggplant, leeks, saffron, squash, sherry,