Heat a large skillet and add the olive oil.

Sauté the onion for 5-6 minutes until translucent.

Add the diced peppers and sauté for another 5 minutes while you get a large pot of pasta water boiling.

Turn the heat under the skillet a little higher and add the white wine, letting the pepper and onions simmer and absorb the flavor of the wine until the wine is mostly evaporated. Add the vegetable stock, a little sea salt and pepper, cover, and turn down the heat to low.

Add about 2 tablespoons of salt to the pasta water, and cook the torchiette for about 7 minutes. when the torchiette is al dente, reserve a cup of pasta water, and drain the torchiette into a colander.

Add the two types of sausage to the pepper and onion mixture, as well as the lemon zest and juice.

Add the drained torchiette and toss, adding some of the reserved pasta water a little at a time to get the consistency you like. (I generally use about half a cup.)

Add the finely torn basil leaves, and the optional chèvre (if you don't want this to be vegan).