- 4 Italian sausage links (sweet, hot, or a couple of each)
- 2 Tbsp olive oil
- 1 green bell pepper, sliced into 2 to 3 inch long strips
- 1 red bell pepper, sliced into 2 to 3 inch long strips
- 1 yellow or orange bell pepper, sliced into strips 2-3 inches long
- 4 garlic cloves, sliced into slivers
- 1 large red onion, sliced
- 1 15 ounce can of diced tomatoes
- 1 Tbsp of dried oregano
- 1/2 cup dry red wine
- 1/2 teaspoon red pepper flakes
- Salt to taste
- Cut your sausages into 4 pieces. In a large pan that has a lid, heat olive oil over medium heat. When the oil is hot, add the sausages and brown them slowly. If they sizzle and crackle too much, turn the heat down. Cook for several minutes, turning them occasionally so they brown evenly on all sides. When the sausages are browned, remove from the pan and set aside.
- Increase the heat to high and add the onions and peppers. Toss so they get coated with the oil in the pan and sear them until they are blackening, occasionally stirring. Once you get some searing on the onions and peppers, add the garlic and sprinkle with salt and pepper; cook for 1 more minute.
- Add the red wine, and with a wooden spoon scrape the bottom of all the browned and blackened bits. Let the wine cook down by half.
- Add the tomatoes, oregano and red pepper flakes; stiring well to combine. Return the sausages to the pan. Bring to a simmer and then reduce the heat to low. Cover and simmer until the peppers are soft the sausages are cooked through, about 20 minutes.
- Serve with fresh bread, on a hoagie roll, over polenta or tossed with pasta. Sausage, peppers and onions will keep in the fridge for several days.
Source: The Noshery
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