Beer sausage and pepper pasta sauce

So, since school started, I've been pretty bad at cooking/keeping up with this blog. I've been meaning to put this recipe up for a while, because I think it is pretty great. And it is my own creation, basically.

I read about some beer sausage and peppers recipes, because I used to love beer brawts. I wanted to make a vegetarian (and ultimately vegan) version, but instead decided to turn it into a pasta.

So, here is what you need:

1pkg Tofurkey italian sausage (It is surprisingly delicious, especially in a sauce. Even a meat lover would probably enjoy it.)
1 red bell, coarsely chopped
1 green bell, coarse
2 carrots, shredded
3 roma tomatoes, coarse
1 red onion (processed or minced, or if you love onions, coarsely chopped)
garlic (either 2-3 cloves, or a few tbsps)
1 tbsp olive oil
8-10 mushrooms, quartered
1 12 ozcan tomato paste
An indeterminate amount of the following
Marjoram
Rosemary
Oregano
Basil
Fennel Seed
Salt
Red Pepper flakes
Brown Sugar
The reason I say indeterminate amount, is because I just eyeball it. And then ultimately add them to taste. Brown sugar, be careful with. I'd guess approx 2 tbsps. Depends how sweet you like your sauces. But pretty much everything I add a healthy assload.
1-1.5 12 oz can/bottle of beer (you could probably even go up to 2, depending upon how saucy or thick you prefer your sauce.)

Sufjan Stevens, Album: Come on! Feel the Illinois!

So, start by preparing your onion in the way you see fit. I hate the texture of onions, so I process the hell out of mine. Put them in a big pot, and brown them with the garlic and olive oil. While you are doing that, chop up your bell peppers and quarter your mushrooms. Toss them in after browning a while. At this point, I would add the brown sugar, and basil, oregano, and marjoram. Let that stuff cook down a bit. Then, add the shredded carrots.

While you are doing all of this, sear your sausages and then put aside, and eventually cut into pieces. Pretty much however you prefer your sausage size to be.

Once your veggies have cooked almost to the softness point you prefer, add the roma tomatoes. After that all cooks a few minutes, its time to add the can of tomato paste, and the beer. Once all that is stirred in, add probably an equal amount of the previously added spices (minus the sugar) and then fennel seed and rosemary and red pepper. Do it to taste. Then, add your sausage. At that point, I usually start cooking my pasta, and I let the sauce simmer till the pasta is ready.

This will feed AT LEAST 4 people, possibly more. I will be eating this for the rest of the week. I wouldn't mix the pasta with the sauce unless you plan on eating it all in one sitting.