Ingredients
4Italian sausage links,sweet, hot, or a couple of each
2tbspextra virgin olive oil
1green bell pepper,sliced into 2- to 3-inch long strips
1red bell pepper
1bell pepper of another color,yellow or orange or purple, sliced into 2- to 3-inch long strips
4clovesgarlic,sliced into slivers
1large sweet or yellow onion,sliced into ¼-inch half moons
15tomatoes,(1 small can) crushed
1tbspdried oregano
½cupmarsala,or red wine, optional
½tspred pepper flakes,optional
salt,to taste
Preparation
Heat the olive oil over medium heat in a large pan that has a lid. When the oil is hot, add the sausages and brown them slowly.
If they sizzle and crackle too much, turn the heat down. Cook to a gentle brown, not a sear.
Cook for several minutes, turning them occasionally so they brown on all sides. When the sausages are browned, remove them from the pan and set them 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 well, stirring every so often.
Once the onions and peppers soften, sprinkle some salt on them. Once there is some blackening from a good sear on the onions and peppers, add the garlic, and cook for 1 more minute.
Add the Marsala or red wine if using. Scrape the bottom of the pan with a metal spatula or wooden spoon to release all the browned and blackened bits. Let the wine cook down by half.
Add the tomatoes, oregano, and red pepper flakes (if using) and stir well to combine. Add the sausages back in. Bring to a simmer. then reduce the heat to low.
Cover and simmer for about 20 minutes until the peppers are soft and the sausages are cooked through.
Serve over polenta, penne pasta, or load it up on a hoagie roll. Sausage and peppers and onions will keep for several days in the fridge.
