Italian Sausage, Peppers and Onion Recipe

A beautifully plated Italian sausage dish featuring vibrant, sizzling bell peppers and golden-brown onions. The scene showcases a rustic wooden table adorned with a colorful array of fresh ingredients: plump, juicy Italian sausages grilled to perfection with visible grill marks; bright red, yellow, and green bell peppers sliced in thick, juicy strips; and sweet, caramelized onions, glistening with a light sheen. Surrounding the focal dish, there are scattered herbs like fresh basil and oregano for pops of green, and a sprinkle of crushed red pepper flakes for a hint of spice. The soft, natural lighting creates a warm and inviting atmosphere, highlighting the textures and colors of the food, with a blurred background of a cozy kitchen setting. The mood is cheerful and homely, emphasizing comfort food that brings people together with the promise of delicious flavors.

This sausage, and bell peppers with onions is a quick and easy meal that pays dividends in smiles.

1 Large Red Bell or Green Pepper
2 Large Onions
4 Mild Italian Sausage links (with fennel)
4 Tbsp Ounces Olive oil
1 Tbsp Dried Basil
1 Tbsp Dried Oregano
1 Can Tomato Paste 
1 15 oz. Can Diced Tomatoes
4 Large Garlic Cloves Minced
Salt
Pepper
1/4 Tsp Hot Pepper Flakes
1 Cup Marsala wine


Slice the sausages lengthwise and in a large tall sided pan heat the oil to medium heat and fry the sausage until brown. Then remove to a plate. At this point, the sausage should not be cooked through. Do not drain pan.

Slice the peppers and onions in 1/4 inch strips and mince the garlic.

Into the hot pan add the onions, peppers, garlic, basil, oregano, and a few sprinkles of salt. Saute until the onions begin to soften about 5 - 10 minutes. Add the tomato paste and stir to combine, then add the wine to deglaze the pan and finally, add the diced tomatoes.  

Add the sausage to the peppers and onions, cover the pan and simmer over medium-low heat until the sausage is cooked through about 25 minutes. Adjust seasonings for personal taste. Remove the lid to let the sauce thicken.

Slice a nice Italian roll sliced lengthwise until almost cut through and tear out some of the soft bread on both sides to create wells to hold the mixture. 

Enjoy!