I came home a bit late last night from work with Philippe, thinking we would defrost something. Looking in the fridge, I noticed we had sausage we had bought on my birthday trip, and realized we had a lot of bell peppers. Well, that led to reconstructing an old family recipe (sorry, dad, but I made it up from memory, then messed with it!)

2-3 links of sausage. I used smokey beef and spicy linguisa (precooked, not raw and sliced to 1/4 inch-1/2 inch slices)
a red, a yellow and a orange bell pepper, sliced thin
3 clove garlic, sliced thin
1 yellow onion, large, sliced thin
coriander sead
curry powder
white pepper
olive oil
dry white vermouth (or I suppose, beer, or white wine)
and for the side
orzo
butter
creme fraise or sour creme

instructions

start water boiling in a sauce pan for the pasta (add salt to speed boiling, and olive oil to prevent pasta sticking).

splash oplive oil in a large fry pan. toss in bell peppers as you cut them. slice garlic and throw in. slice onions and throw in. push around with wooden spatula. add liberal dash of curry poweder, cautious dash of ground white pepper, and some crushed coriander seed (we don't have a motar, sadly, so I crushed it with the back of a spoon). When things begin to soften, add about a quarter cup vermouth (or other liquid.) Cover, and lower heat to half.

When water is boiling throw orzo in it. I offer a half cup per person. when orzo begins to change, add sausage to your pepper mix. Sausage is added late to avoid it losing too much of its nice fat and becoming tough. When orzo is cooked to tooth, drain it. through a pat of butter in teh empty pasta pot. put drained orzo over the butter, mix feircely. add half cup creme fraise. the cool of the pasta mix offsets the acid/heat of the pepper dish. place a scoop of each on a plate, next to each other. nice! It's a very pretty dish, BTW, all red and yellow.

note-- I'm allergic to chili, and my dish had none-- linguisa is spiced with black pepepr, my curry has no chili as well. but of course you are not so restricted.

I do something similar, but simpler in that I don't use the spices and cook everything in a nice red wine and cover. The sausage absorbs the wine and so do the peppers. Just a variation.