Pasta with Italian Sausage and Sun-Dried Tomatoes

A simple supper that's ready in 30 minutes.  Refreshing sun-dried tomato and green herbs works great with the rich flavor of Italian sausages.

 Fusilli Corti Bucati with Italian Sausage and Sun-Dried Tomatoes

2/3 box of pasta of your choice ( I used Fusilli Corti Bucati this time, farfalle will work well, too. )
4 or 5 links of sweet Italian sausage or broccoli rabe sausage
3 cloves of garlic, roughly chopped
1/2 onion, chopped
6-7 sun-dried tomatoes, finely chopped
a handful of chopped basil or Italian parsley
crushed red petter
white wine or sake
truffle oil
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makes about 3 servings

Bring a large pot of salted water to a boil.  While you wait for the water to boil, chop all vegetables. Take sausage meat out of casings, heat a pan or thick bottomed pot (I use le creuset pot). Once hot, oil the surface, cook garlic in low/medium heat until fragrant, add sausage and brown them. Add onion and sauté them together. Throw in crushed red pepper and sun-dried tomato, drizzle some white wine or sake, cook them covered for a while.
Once pasta is ready, drain the pasta, toss them with sausages, drizzle some truffle oil, add basil, mix together.  Serve. Sprinkle generous amount of parmesan cheese.