Cajon Sausage Pasta

1 lg. onion, chopped
3 cloves garlic, minced
2 T. olive oil
1 c. chicken broth
2 c. dry white wine or additional chicken broth
1-14 1/2 oz. can diced tomatoes, not drained
1-6 oz. tomato paste
2 T. sugar
1 t. ground cumin
1/4 t. cayenne pepper
1 lb. Italian sausage links
1 med. green pepper, cut in long strips
1 med. red pepper, cut in long strips
5 c. hot cooked penne pasta

Boil sausage until no longer pink; slice into rounds. In a large saucepan, sauté onion and garlic in oil. Add broth and wine. Simmer uncovered until liquid is reduced to 1 cup or so. Stir in tomatoes, tomato paste, cumin, sugar and cayenne pepper. In a skillet sauté sausage rounds and peppers until sausage is browned and peppers are tender. Stir into tomato mixture, cover and simmer 15 to 20 minutes. Serve over pasta.