Monday Night: Pappardelle with sausage and peppers

The sauce recipe was from Hazan; I made it with basil-tomato sausage from TJs, which wasn't really perfect, but the sauce ended up being damn good anyway. Peeling the peppers is definitely worth it.

We also had a green salad.

Wine: St. Francis Sonoma Cty Old Vines Zin, 2003. This wasn't an ideal food wine, but I liked it more than I remember liking the 2002 (at least better than our notes indicated that I liked the 2002).