Italian Sausage and Peppers

A tradition comfort food packed with flavor!

Ingredients:
24-32 oz sweet Italian sausages, (6-8 sausages)
¼ c olive oil
1 large onion, sliced (or 2 medium)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
½ t salt
½ t ground black pepper
5 cloves garlic, minced
¼ c tomato paste (4 tbsp) (small can)
½ c red wine, on the drier side
1 14.5-oz can diced tomatoes (standard can)
2 T chopped fresh parsley
1 t dried oregano
½ t dried thyme
2 large basil leaves, chopped (if using dried, 1 t, add with the other dried spices)

Method: Place a large frying pan on the stove top, over medium high heat. Add half the olive oil to the pan, and place the sausages in a single layer, rotating them every few minutes as needed, so that all sides are browned. Once browned, remove them to a separate plate, for the time being. Add more olive oil to the frying pan, then add the sliced onion, and all of the sliced peppers. Cook for 6-7 minutes, or until the onion and peppers are beginning to soften. Add the minced garlic, salt, and pepper, and stir everything up. Cook for an additional 1-2 minutes. Add the tomato paste, and cook for 2-3 minutes, breaking up the tomato paste, and incorporating it into the rest of the ingredients. Pour the wine into the pan, and scrape up any browned bits from the bottom of the pan. Cook for 3-5 minutes, or until the wine has reduced by about half. Add diced tomatoes, parsley, oregano, and thyme, (dried basil), and stir everything to combine. Cut each sausage into 4-5 roughly equal-sized chunks, and add them to the pan. Cook for 25-30 minutes, or until the sausages are fully cooked and the sauce has thickened to your liking. Stir in chopped basil, (if using fresh), near the end of the cook time. Serve on rolls, over pasta, or rice, etc.

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