This simple yet hearty dish is what Sunday calls for. Enjoy loaded up on a hoagie roll while you catch the latest game or serve over polenta for an easy meal with neighbors.
2 tablespoons olive oil
4 links of sweet or spicy local sausage
4 Bell peppers, mixed varieties, sliced
1 large yellow onion, sliced
3 cloves garlic, minced
3 medium ripe tomatoes, chopped (you can also substitute a 14oz can of crushed tomatoes)
2 tablespoons tomato paste
½ cup dry red wine
2 tablespoons fresh oregano, chopped
Salt, pepper & chili flake to taste
Heat oil over medium-high heat in a deep pan. Add sausage and cook for several minutes, turning occasionally until sausages are evenly browned but not cooked through. Remove sausage from pan. Add peppers and onions and cook, stirring occasionally until onions begin to turn translucent. Add garlic, tomatoes, paste and salt, pepper and chili flakes to pan and cook for 2 minutes. Add red wine to deglaze the pan and cook until the wine is reduced by half. Add sausage back to the pan and bring to a simmer. Reduce heat to low and cover pan with a lid. Cook until peppers are soft and sausage is cooked through, about 20 minutes. Remove from heat and serve over polenta, loaded up on a hoagie roll or with a side of sourdough bread.