1 lb. smoked sausage, sliced into 1/4 inch discs
1 onion, finely diced
1 jar roasted red peppers , pureed in food processor
1-3 cloves of garlic, minced
1-2 tablespoon olive oil
1 can evaporated milk
1 cup shredded cheese
1/4 cup Windy Wine Co. Chipotle Mead
1 package pasta, prepared to directions
salt and pepper to taste
Heat oil in large skillet on med heat.
Add onions and cook until translucent.
Add garlic and peppers and cook, 1 minute.
Add wine and sausage, cook until wine is almost evaporated.
Add milk and cheese, stir to combine.
Cook until reduced to thick sauce, toss in pasta and serve at once.